Persimmon Cookies

For fluffier cookies refrigerate dough for an hour after combining all ingredients. If you want to bake them right away, preheat oven to 350 degrees. Line a baking sheet or two with parchment paper.

In a large bowl, combine flour, salt, baking soda, pumpkin spice and ground clove. Pumpkin spice is a blend of cinnamon, nutmeg, ginger and allspice in one jar.

I use a stand mixer for this recipe, but you can also use an electric hand mixer. Cream together sugar and butter until fluffy. Next add vanilla extract, persimmon pulp and 1 egg.

Add the flour mixture with the butter mixture and mix until combined.

Stir in nuts and raisins. You can also use dried cranberries or a different type of nut if you wish. Stir just until combined. Refrigerate or bake.

With a tablespoon form the dough into round balls and place on a prepared baking sheet. Cookies will bake and flatten out so don't crowd the sheet pan. Bake at 350 degrees for 15-20 minutes or until golden brown.

Remove cookies from the sheet pan to a parchment paper lined countertop and allow to cool for a few minutes.

Serve and enjoy!