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1 c Sugar
1/2 c Butter
1 ts Baking soda
1 c Persimmon pulp
2 c Flour
1/2 ts Ground cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
1 c Raisins
1 c Chopped nuts
1/2 c Butter or margarine
1 c Brown sugar
1/4 c Milk
2 c Powdered sugar
Cream butter and sugar. Add egg. Dissolve soda in persimmon pulp and add to butter. Mix well. Add dry ingredients, raisins and nuts.
Drop by spoonfuls onto a greased cookie sheet and bake at 350 F. about 10 minutes or until lightly browned. Frost with caramel frosting.
To make frosting, melt butter in a medium-sized heavy pan. Add brown sugar and cook 2 minutes. Add milk and bring to a boil. Remove from heat and add powdered sugar. Ice cooled cookies quickly to get a glossy coating; the icing will set up as it cools.
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