Persimmon Cookies

My grandma's persimmon cookies.  She always made them at Christmas and I was thrilled when her recipe was passed along to me (on a recipe card written by my dad, which makes it even more special).  I can't make them without thinking about my grandparents.  So many sweet memories...many summer vacation visits to their house, a trip to Sequoia National Park and another long one up to Canada in their travel trailer, funny stories about when they were growing up and hilarious stories about my dad as a boy.  The scent of these cookies when they're in the oven brings all of those memories rushing back.  

Persimmon Cookies

by Susan Whempner

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup of hachiya persimmon pulp (approximately 4 very ripe persimmons)

1 teaspoon baking soda

1/2 cup butter, softened

1 cup sugar

1 egg, room temperature

1 cup chopped walnuts

1 cup raisins

Preheat the oven to 375F.  In a bowl, sift together the flour, cinnamon, cloves, nutmeg and salt.  Set aside.  Cut the persimmons in half and scrape out the pulp.  Pulse with baking soda in food processor.  Set aside. 

In a large mixing bowl, cream together the butter and sugar.  Add the egg and the pulp, mix well.  Add the flour and spice mixture and then add the nuts and raisins.  Drop by teaspoon (or use a cookie scoop to keep size uniform) onto a parchment paper covered cookie sheet.  

Bake for 12-15 minutes, or until you see a little browning on top.