These persimmon cookies are gloriously soft and moist. This recipe was passed on from Todd’s grandmother. Cranberries would be an excellent substitute for the raisins, and chocolate chips are another great addition—both suggestions from Todd’s mom.
Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.
Another idea is to replace the raisins with cranberries making these cookies perfect for Christmas cookie exchanges.