2 c. flour
1 c. almonds, ground
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 c. vegetable shortening
1 c. sugar
1 large egg
1 persimmon, peeled and pureed
1 c. raisins (optional)
Preheat oven to 350 degrees.
Combine flour, almonds, baking soda, spices and salt. In a large bowl, cream shortening and sugar. Beat in the egg. Beat in the persimmon puree. Gradually blend in the dry ingredients. Stir in the optional raisins. Drop the dough by spoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake for 10-12 min., until lightly colored. Transfer to wire racks to cool.
NOTE:
Use overripe persimmons for these intensely flavored cookies. These cookies are delicious but perishable; store in the refrigerator.
Yield: 4-5 dozen