Persimmon Cookies

Persimmons make for a great tasting cookie.
I like to peel them and also don't use the
center of the fresh persimmons to make pulp.

Ingredients:
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup butter
1 cup white sugar
1 eggs
1 cup persimmon pulp

Directions:
Preheat an oven to 375 degrees F.
Whisk the flour, baking soda, cinnamon,
and ginger in a bowl; set aside.
Beat the butter and sugar with an
mixer in a large bowl until smooth.
Add the eggs one at a time,
allowing each egg to blend into the
butter mixture before adding the next.
Beat in the persimmon pulp.
Mix the flour mixture until incorporated.
Drop spoonfuls of the dough 2 inches apart
onto ungreased baking sheets.
Bake in the preheated oven until
slightly puffed and golden brown.
Cool on the pan for 5 minutes before
removing to cool on a wire rack.