Preheat oven to 350 degrees F (180 degrees C). Remove stems, peel and puree your Persimmon (7) and set mixture aside.
Cream the Vegetable Shortening (1 cup) and Granulated Sugar (2 cup) together until light and fluffy.
Stir in the All-Purpose Flour (4 cup), Salt (1 teaspoon), Baking Soda (2 teaspoon), Ground Cinnamon (2 teaspoon), and Ground Nutmeg (2 teaspoon).
Stir in the persimmon pulp.
Stir in Raisins (2 cup) and Walnut (2 cup).
Drop by spoonfuls on cookie sheets lined with parchment paper. Bake about 12 to 15 minutes.