Persimmon Cookies With Cream Cheese Icing

This is a family favorite. The recipe comes from"Old Fashion Presimmon Recipes" by Bear Wallow Books from Nashville, IN. I have been making these cookies for years and my grown children complain that now they only get them at Christmas. The prep time does not include getting the pulp ready. I am only guessing at prep time.

• Ready In: 30 mins
• Serves: 16
• Yields: 48 cookies

Ingredients

• 1  cup sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  eggs, beaten
• 2  cups  persimmon pulp
• 2  cups flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1  cup  nuts (pecans)
• 1  cup raisins

• CREAM CHEESE ICING

• 1 (8 ounce) package cream cheese
• 1⁄2 cup margarine or 1⁄2 cup butter
• 1  teaspoon milk
• 1  teaspoon vanilla
• 1  lb powdered sugar (3 1/4 cup)

Directions

1. Combine sugar and butter.
2. Beat in eggs and pulp,
3. then flour,
4. finally other ingredients in order given.
5. Drop by teaspoon onto greased cookie sheet.
6. Bake 10-12 min in 350 degree oven.
7. Cool and ice with Cream Cheese Icing.
8. Refridgerate any left overs.