CONTEST COOKIES: Persimmon Cookies

PERSIMMON COOKIES
Adapted by BumbleBeeBoogie

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup coarsely chopped walnuts or pecans
3/4 cup butter-flavor solid shortening
1 cup granulated white sugar
1 cup (very ripe and soft) persimmon pulp

Preheat the oven at 375 degrees F.

Sift together in a bowl the flour, soda and spices; stir in the raisins and nuts; mix well.

In a large bowl, cream together the shortening and sugar; add the egg and beat until fluffy; add the persimmon pulp and mix well. Add the dry ingredients and mix well.

Drop teaspoonfuls of the batter on to a non-stick cookie sheet. Bake for 8 to 10 minutes. Cool on racks. Store in tightly covered container.