Cranberry Persimmon Cookies

• 1 cup mashed ripe persimmon pulp
• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped pecans
• 1 cup dried cranberries or raisins

1. Place persimmon pulp in a food processor; cover and process until smooth.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.
3. Drop by rounded teaspoonfuls 2 in. apart onto greased
4. . Bake at 375u0b0 for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

mashed ripe persimmon pulp, butter, sugar, eggs, flour, baking soda, ground cinnamon, salt, ground nutmeg, ground cloves, pecans, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-persimmon-cookies/ (may not work)