Makes 24 cookies
½ cup shortening
1 cup light brown sugar
1 teaspoon baking soda
1 cup persimmon pulp (hachiya variety)
2 cups flour
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ cup raisins (optional)
½ cup chopped nuts (optional, baker’s choice)
Preheat oven to 350 degrees F.
In bowl of stand mixer, cream together shortening, light brown sugar, and egg on medium speed until light.
In small bowl, mix baking soda into persimmon pulp until well combined.
Add persimmon and baking soda mixture to bowl of stand mixer. Mix on low speed until combined. Scrape sides of bowl and mix again on low speed until mixture is uniform.
Sift flour, salt, cinnamon, nutmeg, and cloves directly into stand mixer bowl and mix on low speed until combined. Mix in raisins and nuts (if using) on low speed until evenly incorporated.
Drop rounded teaspoons of cookie dough onto lightly greased cookie sheet. Bake 12 to 15 minutes until done