1 Cup sugar
1/2 Cup Butter
1 Egg
2 Cups Flour
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon ground cloves
1 Cup walnuts — chopped
1/2 Cup raisins — optional
1 Cup pureed persimmon pulp
1 Teaspoon baking soda
Cream sugar and butter together. Beat in egg. In bowl sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Drop batter by heaping teaspoons on greased baking sheet. Bake at 350 degrees 15 minutes. Makes about 2 dozen cookies. Copyright Los Angeles Times