Celebrate old-fashioned goodness when you make these tender, buttery and delicately flavored Holiday Persimmon Cookies.
Preheat oven to 375°F.
Cream butter and sugar until well blended.
Beat in the egg and then the persimmon pulp.
In a separate bowl, sift together the flour, baking soda, salt, cloves, nutmeg and cinnamon. Once sifted, blend well into the butter mixture.
Stir in the nuts and dried cranberries (or raisins).
Drop a heaping teaspoon on a greased cookie sheet.
Bake at 375°F for about 15 minutes.
Yields 4 dozen.