Marion's Persimmon Cookies

If I could only give you one tip, about this recipe; it would be, use margarine! Butter tends to flatten these cookies. You want a nice, lofty cookie, just like Grandma Marion used to bake. 

 YouTube demonstration here

MARION'S PERSIMMON COOKIES

INGREDIENTS:
2 Cups flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon allspice
1/2 Teaspoon salt
1/2 Cup margarine
1 Cup sugar
1 Egg
1 Cup persimmon puree
1 Cup walnuts - optional 
1 Cup raisins

DIRECTIONS:
Line a half sheet baking pan, with parchment paper. Set aside. Heat oven to 350. Sift flour, baking soda, cinnamon, cloves, allspice, and salt, in a medium sized mixing bowl. Set aside. In a large mixing bowl, using a wooden spoon, beat margarine, sugar, and egg; until incorporated. Stir in persimmon puree. Stir flour mixture, into persimmon mixture. Stir in walnuts and raisins. To form cookies: Using two large tablespoons, scoop up the cookie dough. Scrape dough off spoon, using the back of the second spoon. Place cookies 1" apart. Bake until cookies have browned. 25 - 30 minutes. Let cookies cool. Layer cookies in an airtight container. To prevent cookies from sticking; place a sheet of plastic wrap, or parchment paper, between layers. Recipe makes 37 ounces cookie dough, 48 cookies.