Sift together flour, cinnamon, ginger and cloves, and set aside.
Cream butter and sugar until light and fluffy. Beat in egg until smooth. Stir baking soda into pureed persimmon. (It will cause it to thicken, so don't worry.) Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Add chopped walnuts and (if desired) raisins. Drop batter by heaping teaspoons onto greased baking sheet. Bake at 350 degrees about 12 minutes. Makes about 2 dozen.
Drop batter by heaping teaspoons onto greased baking sheet. Bake at 350 degrees about 12 to 15 minutes or when just starting to brown at the edges. Makes about 44 cookies.
Bring cream cheese and butter to room temperature. Mix well with an electric mixer until fluffy. Add confectioners sugar, vanilla, whipping cream OR half and half and salt. Be sure to taste to see if there’s enough salt.
When thoroughly combined, apply to cooled cookies. Cover them with plastic wrap (make sure to put toothpicks in the cookies so the plastic wrap doesn’t stick to them) and refrigerate until ready to serve.
The unfrosted cookies freeze well, so you can make them ahead of time!
0 servings