Persimmon Ginger Holiday Cookies

• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 2 cups flour
• 1/2 baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons crystallized ginger heaping finely chopped
• 1/2 cup chopped walnuts
• 1/2 teaspoon vanilla extract
• 1 persimmon puree
• 1/4 cup powdered sugar

1. Preheat oven to 350 degrees.
2. Cream shortening and sugar together.
3. Add egg and mix well.
4. In a large bowl mix flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
5. Sift into the creamed sugar and mix well.
6. Add chopped ginger, walnuts, vanilla and persimmon puree. Mix until smooth. Drop in heaping teaspoonfuls on a parchment lined cookie sheet.
7. Bake 13-15 minutes or until tops are just turning golden. Should have a cake or muffin like texture.
8. Dust with powdered sugar, or use to make ice cream sandwiches with pumpkin pie ice cream!

shortening, white sugar, egg, flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg, walnuts, vanilla, puree, powdered sugar

Taken from www.yummly.com/recipe/Persimmon-Ginger-Holiday-Cookies-1666510 (may not work)