Persimmon Cookies III recipe

6 servings

1/2 cup shortening

1 cup white sugar

1 egg

1 cup persimmon pulp

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup raisins

1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets.

In a large bowl, cream together the shortening and sugar.

Beat in the egg and persimmon pulp.

Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture.

Fold in raisins and walnuts.

Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, or until edges are firm.

Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.