Persimmons Cookies

2 Ripe Persimmons, Pureed
1 Cup White Sugar
1/2 Cup Butter/Margarine
1 Egg
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 Cup Walnuts, Chopped

Preheat oven to 375 degrees.

In a separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.

Cream the butter/margarine with the sugar. Beat in the egg and persimmons puree. Add the flour mixture and mix until combined. Stir in the chopped nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes.