Persimmon Cookies...

1 C. sugar

1/2 C. shortening
1 egg

1 c. chopped nuts

1 C. chopped dates

1 C. persimmon pulp
2 C. flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. cloves

1/2 tsp. cinnamon

Cream shortening and sugar until fluffy.
Blend in the egg.
Add fruit and nuts.
Sift flour then measure and sift with remaining ingredients.
Add to creamed mixture and blend thoroughly.
Drop by teaspoonfuls on a greased cookie sheet.

Bake at 350 degrees for 20 minutes.
Roll in powdered sugar while still warm.

Makes about 4 1/2 dozen soft cookies.

This was my Aunt's cookie recipe. It's moist chewy cookies. Great flavors for fall. You can freeze left over persimmon pulp and make these any time. Enjoy!