Persimmon Cookies

Ingredients

• 150g Hachiya persimmon pulp (about 2 to 3 persimmons, skins removed)
• 1 teaspoon baking soda
• 150g cup sugar
• 75g butter, at room temperature
• 1 egg, beaten
• 300g flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 150g chopped walnuts
• 150g raisins

Method

1. Preheat the oven to 375°F. In a large mixing bowl, beat the persimmon pulp, soda, sugar, and butter until creamy. Beat the egg separately, then fold it into the persimmon mixture, along with the flour, cloves, cinnamon, nutmeg, salt, walnuts, and raisins.

2. Drop the dough by spoonfuls on a greased baking sheet and bake for 12 to 15 minutes.