Persimmon Spice Cookies

Preheat the oven to 350 degrees F (180 degrees C).

Combine the pulp from Persimmon (1 cup) and Baking Soda (1 tsp) in a small bowl. Let stand 5 minutes or until slightly jelled.

Beat Butter (1/2 cup), Granulated Sugar (3/4 cup) and Brown Sugar (4 Tbsp) in a large bowl until light and fluffy. Add Eggland's Best Classic Egg (1) and persimmon pulp; mix well.

Stir together All-Purpose Flour (2 cups), Simply Organic Cinnamon, Ground (1 tsp), Salt (1/2 tsp), Ground Allspice (1/2 tsp), Simply Organic Nutmeg, Ground (1/4 tsp) and zest from Orange (1) in a small bowl. Gradually beat into butter mixture until well blended.

Add Sun-Maid Golden Raisins (1 cup) and chopped Walnut (1 cup). Mix well.

Drop by rounded tablespoons 2 inches apart on a lightly buttered or parchment lined baking sheet.

Bake 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.