Leave Hachiyas on counter for several days until soft.
1 tsp. of baking soda
1 cup pureed Hachya persimmons
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped nuts
Preheat oven to 350o F. Sprinkle baking soda onto persimmon puree. Sift together flour, salt and spices. In a large bowl, cream together butter, sugar and egg. Alternate adding persimmon mixture and dry ingredients to the creamed base. Fold in raisins and nuts. Drop by teaspoons onto a greased cookie sheet. Bake for 10 minutes, or until center springs back to gentle touch.