INGREDIENTS  

• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• 1 cup sugar
• 1 cup persimmon pulp, seeds removed
• 1 large egg
• 1 tsp vanilla
• 1 cup walnuts, chopped
• 1 cup dried cranberries

INSTRUCTIONS 

• Preheat oven to 350°F.
• Line two baking sheets with silpat liners or parchment paper. Set aside.
• In a bowl mix together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
• In a mixing bowl, on high speed, whip together butter and sugar until fluffy and creamy.
• Add persimmon pulp, egg and vanilla. Continue to mix until well combined.
• Reduce the speed on the mixer to low, and slowly add the flour mixture to the wet ingredients.
• Once batter is well combined, fold in chopped walnuts and dried cranberries.
• Drop batter by rounded spoonfuls onto prepared baking sheets.
• Flatten and spread out cookie batter with the back of a spoon.
• Bake cookies for 12-14 minutes, until they are lightly browned along the edges and the centers are set.
• Remove cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
• Transfer cookies onto a wire cooling rack to cool completely.