Persimmon Cookies

1/2 cup shortening
1 cup sugar
1 egg
1 cup persimmom pulp
1 cup flour
1/2 teas. baking powder
1/2 teas. baking soda
1/2 teas. cinnamon
1/2 teas. cloves
1/2 teas salt
1/2 cup raisins
1/2 cup chopped nuts
Preheat oven to 350. Grease cookie sheets.
In large bowl cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda,cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake for 10 to 12 minutes or until edges are firm. Let cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.