Janet Nelson's Persimmon Cookies

1/2 c butter
1 c sugar (I use less)
1 egg
1 c of persimmmon pulp (see note)
1 1/2 c nuts
1 1/4 c cran-raisins
2 c flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp each - cinnamon
ground cloves
nutmeg
often I add orange peel

1. Add the baking soda to the persimmon pulp and set aside for at least 5 minutes

2. Cream the butter, sugar, egg. Add the pulp and mix.

3. Gently stir in the flour mixture (with spices etc). Add the nuts and cran-raisins. Drop by teaspoonfuls (it spreads) on greased cookie sheet. Bake at 350 for about 15 minutes.

Note: The type of persimmon used to make these cookies is called Hachiya, and they are kind of pointy at the bottom. (There are other varities of this fruit, so make sure that's the kind you have.) Make sure the persimmon is ripe/soft and just scoop the pulp out with a spoon. 1 cup equals about two big fruits.

These cookies freeze exceptionally well, so make a bunch when persimmons are in season, and you can have healthy cookies all year.