Persimmon Drop Cookies
(courtesy of Carol Iwasaki, third-generation farmer at Twin Peaks Orchards in Newcastle. Makes 36 cookies)
1 cup persimmon pulp
1 teaspoon baking soda
1 cup sugar
½ cup shortening or butter
1 egg
2 cups flour
1 cup nuts, chopped
1 cup raisins
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
Preheat oven to 375 degrees F. With electric mixer, beat persimmon pulp, baking soda, sugar, and shortening until creamy. Add egg, flour, nuts, raisins, cinnamon, cloves, nutmeg, and salt. Stir until mixed well. Drop by spoonful on greased baking sheet. Bake for 12 to 15 minutes. Remove and place on wire rack to cool.
