Persimmon Cookies:
1 cup persimmon pulp
2 cups flour
1 tsp baking soda
dash of salt
1/2 tsp cloves
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 c raisins
1 cup chopped nuts
1/2 C butter
1 cup sugar
1 egg
Dissolve soda and salt in pulp. Set aside.
Combine flour with spices.
Add raisins and nuts to flour mixture; set aside.
Cream butter and sugar.
Beat egg and add to butter mixture.
Add the pulp, then flour mixture.
Drop by teaspoon onto greased cookie sheet.
Bake 15 minutes at 300 degrees.
* sugar alternatives and gluten free 1:1 flour substitute was used recently with no issues.