Persimmon Cookies

Use very ripe persimmons for these cookies, i.e. fruit that is dotted with black spots and soft to the touch. To puree, just cut open persimmons and squeeze the flesh out into a food processor or Magic Bullet. Note that the finished result here is mild in flavor but appreciated by all. Good with afternoon tea or coffee. Feel free to add raisins, dried cranberries or chopped nuts if you'd like.

PERSIMMON COOKIES

• three average size persimmons, pureed as above
  
• 1 cup white sugar
• 1/2 cup butter
• 1 egg
• 2 cups all-purpose flour ( or split it up and use 1 cup of whole wheat flour)
  
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

1. Preheat oven to 375 degrees. Lightly grease or line one large baking sheet (or 2 smaller) with parchment paper.
2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
4. Bake at 375 degrees for 12 to 15 minutes.