Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Set aside.
I prefer these without the nuts and cranberries.
Directions:
In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
In a large mixing bowl, cream the butter with the sugar. Beat in egg, persimmon pulp and vanilla. Slowly, one spoonful at a time, add in the flour mixture until everything is combined. If using, add nuts and raisins or cranberries.
Drop by rounded spoonfuls only prepared baking sheets. Bake for 12-14 minutes or until cookies are brown around the edges and set in center. Let cool on baking sheets 5 minutes then remove to a wire rack to cool completely.
To make the orange glaze; in a medium bowl, combine powdered sugar, 2 tablespoons orange juice and zest adding more juice if glaze is too thick. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack to allow glaze to harden.