Persimmon Puree: You'll need fully ripe pointed-tip persimmons-pulp should

be soft and jelly like. Cut fruits in half and scoop out pulp with a spoon.

Discard skin, seeds, and stem. In a blender or food processor, whirl pulp,

a portion at a time, until smooth (you'll need 2 or 3 med. Size persimmons

for 1 cup puree). For each cup puree, thoroughly stir in 1-1/2 tsp. Lemon

juice. To store, freeze in 1-cup batches in rigid containers; thaw,

covered, at room

temperature.

Prepare persimmon puree; measure out 1 cup and stir in baking soda. Set

aside. In a large bowl, lightly beat egg; then stir in sugar, oil, and

dates.

In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves;

add to date mixture alternately with persimmon mixture, stirring just until

blended. Stir in walnuts. Spread batter evenly in a lightly greased,

flour-dusted 10 by 15-inch rimmed baking pan. Bake in a 350 degrees F oven

for 25 minutes or until top is lightly browned and a pick inserted in

center comes out

clean.

Let cool in pan on a rack for 5 minutes. Prepare Lemon Glaze: In a small

bowl, stir together 1 cup powdered sugar and 2 tbs. Lemon juice until

smooth. Spread over cookies. Let cool completely; then cut into 2 by 2-1/2

inch bars. Store covered. Makes 2-1/2 dozen.

(From: "Cookies" by Sunset) Converted by Mmconv vers.

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