Persimmon Cookies

Serve these with a winter fruit compote or pumpkin spice ice cream or custard.

Makes about 36 cookies

1 cup Hachiya persimmon pulp (about 2 to 3 persimmons, skins removed)
1 teaspoon baking soda
1 cup sugar
½ cup butter, at room temperature
1 egg, beaten
2 cups flour
½ teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 375°F. Pass the persimmon pulp through a sieve or process briefly in a food processor.

In a large mixing bowl, beat the persimmon pulp, soda, sugar, and butter until creamy.

Beat the egg separately, then fold it into the persimmon mixture, along with the flour, cloves, cinnamon, nutmeg, salt, walnuts, and raisins.

Drop the dough by spoonfuls on a greased baking sheet or silicone baking mat and bake for 12 to 15 minutes.