Cranberry Persimmon Cookies

1. 1

   Place persimmon pulp in a food processor; cover and process until smooth.

2. 2

   In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries.

3. 3

   Drop by rounded teaspoonfuls 2 in. apart onto greased

4. 4

   . Bake at 375u00b0 for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.