Persimmon Spice Cookies

• 1/2 C. unsalted butter (1 stick)
• 1 egg
• 1/2 C. brown sugar
• 1/2 C. white sugar
• 1 C. hachiya persimmon pulp
• 2 C. flour (I use half wheat, half white when they're on hand)
• 1 generous t cinnamon
• 1 generous t ground cloves
• 1 generous t nutmeg
• 1 t baking soda
• 1 t salt
• 3/4 to 1 C. walnut pieces
• 3/4 to 1 C. golden raisins
• 3/4 to 1 C. chopped candied ginger (
• coated with crytalline sugar; avail at Trader Joe's)

1. Preheat oven to 375 degrees. In a food processor, blend the butter, egg, sugar, and persimmon pulp until creamy. Transfer to a large bowl and add the flour, mixing well to combine. Add the spices (to taste; I add more than a teaspoon) and the salt and baking soda, blend, then add the chopped nuts, raisins, and ginger and mix well. Drop in heaping spoonfuls onto a lightly greased baking sheet or silicone baking mat and bake for 15-20 mins at 350 or 375.

unsalted butter, egg, brown sugar, white sugar, pulp, flour, generous, generous, generous, baking soda, salt, walnut pieces, golden raisins, candied ginger, crytalline sugar

Taken from www.epicurious.com/recipes/member/views/persimmon-spice-cookies-1213310 (may not work)