Preheat your oven to 350° before baking. If you are fermenting the dough, then wait until baking to preheat your oven.
Gather persimmons.
Use your persimmon pulper to mash the persimmons and collect 1 cup of fresh persimmon pulp.
Add 1 tsp. of baking soda to the 1 cup of persimmon pulp and sit to the side.
Cream together 1 cup sugar, 1/2 cup butter, 1/2 cups sourdough starter, and 1 beaten egg.
Add the pulp to this creamed mixture.
Mix in the 2 cups of flour and the spices (1/2 tsp ground cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon) until combined.
Stir in one cup of raisins. Add in anything else that you would like at this point: walnuts, cranberries, chocolate chips, etc.
Cover the dough and refrigerate for at least an hour. You can ferment up to 24 hours for a longer fermentation.
Preheat the oven to 350° when you are ready to bake.
Scoop the dough onto your cookie tray and bake.
Bake for 10-12 minutes or until set. You don't want to over bake or under bake these cookies. They will be fluffy and have a cake-like texture.
Cool for 2 minutes on the baking tray and then move to the wire rack to continue cooling.
