Moist Persimmon Cookie

2 persimmons

½ cup shortening

1 cup white sugar

1 egg

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

1 cup chopped walnuts

1 cup raisins

Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.