Persimmon Cookies

1 cup sugar
1/2 cup shortening
1 egg
1 cup persimmon pulp
1 tsp soda
Cream shortening and sugar, add slightly beaten egg and mix well together.
In a different bowl combine
2 cups of flour
1 tsp cinnamon
1 tsp all spice
1 tsp salt
1 cup nuts
1 cup raisins
stir well until evenly blended.
Stir into the pulp shortening mixture.
Make drop cookies somewhat mashed down.
Bake 25 minutes at 375 degrees.