1/2 c  Shortening
1 c  Persimmon pulp
2 c  All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg

Cream shortening in large mixing bowl. Gradually add sugar, beating
well. Add eggs and persimmon, mix well. Sift together flour, baking
powder, soda, salt, and spices. Add to creamed mixture, stirring
well. Drop dough by Tablespoonfuls onto a greased cookie sheet, 2
inches apart. Bake at 350 for twelve minutes

FROSTING (if desired) 3 cups sifted powered sugar 1 tablespoon butter
or margarine, melted 3/4 teaspoon vanilla 3 to 6 tablespoons milk

Combine first three ingredients in small mixing bowl; add milk slowly
until desired spreading consistency is reached.