1/2 cup butter or margarine
1 cup brown sugar — firmly packed
2 eggs
1 cup persimmon pulp
1 tablespoon orange rind — grated
1/2 cup orange juice
2 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace or cloves
1/2 teaspoon salt
1 cup nuts — coarsely chopped
1 cup raisins
Cream butter and sugar lightly, then add next four ingredients. Measure flour and add soda, baking powder, spices and salt. Stir once together then add to first mixture. Fold in nuts and raisins.
To make Drop cookies, drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
To make persimmon brownies, pour into a 13 x 9 inch greased pan. Bake at 350 degrees for 20 to 30 minutes or until brownies start to leave sides of pan. Cut in squares and serve a la mode with ice cream or sweetened whipped cream sprinkled with grated orange rind.
Makes 3 dozen drop cookies, or 12 squares.