1 c. persimmon pulp from VERY ripe persimmons
1 tsp. baking soda
2 c. all purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp cloves (optional)
½ tsp. salt
½ c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. chopped dates (optional)
1 c. raisins or dried cranberries
1 c. chopped nuts (optional, but if you use them, toast them first)

Mash persimmon pulp with baking soda. Set aside (mixture will appear curdled). Mix all dry ingredients together in a separate bowl. Cream butter and sugar together; add egg and vanilla, then persimmon-baking soda mixture. Next, add all dry. Mix gently, just until combined (to avoid toughening). Finally, add in dates, raisins and nuts if using. Drop by spoonful’s (or use small cookie scoop) onto parchment-lined baking sheet; bake at 350 for 10-15 minutes or until slightly browned and puffy.

Christmas cookies and happy hearts, this is how the holiday starts. ~ me & somebody a very long time ago. LOL