|Persimmon puree||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Pitted dates||8 Ounce, finely snipped (About 1 1/2 Cups Lightly Packed, 1 Package)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Lemon glaze||1 Tablespoon|
Prepare persimmon puree; measure out 1 cup and stir in baking soda.
In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended.
Stir in walnuts.
Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350Â° oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.
Let cool in pan on a rack for 5 minutes.
Prepare lemon glaze and spread over cookies.
Let cool completely; then cut into 2 by 2 1/2-inch bars.