Ingredients
1 cup mashed ripe persimmon pulp1 cup butter, softened1 cup sugar2 large eggs, room temperature2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup chopped pecans1 cup dried cranberries or raisins
Preparation
Place persimmon pulp in a food processor; cover and process until smooth.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
