Persimmon Cookies

2 cups all-purpose flower
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup persimmon puree
1 teaspoon baking soda
1 cup sugar
½ cup butter
1 egg
1 cup chopped walnuts
1 cup raisins

Procedure: Combine flour and spices; set aside. Stir persimmon puree and baking soda together; set aside. In large mixing bowl, beat sugar and butter together until smooth. Beat in egg. Blend in persimmon puree. Blend in dry ingredients, walnuts and raisins. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake at 325ºF., 18 to 20 minutes, or until lightly browned. Cool on wire rack. Makes 4 dozen cookies.