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1 Cream Butter, Brown Sugar, Vanilla And Eggs In A Large Bowl. Add Persimmon Puree, Stirring Until Blended. 2 Stir Together Dry Ingredients In A Separate Bowl. Add Dry Ingredients To Persimmon Mixture A Third At A Time, Stirring Just Until Flour Is Incorporated. Stir In Nuts. 3 Lay Out Plastic Wrap On A Large Smooth Surface. Place The Cookie Dough On The Plastic Wrap And Form Into A Long Cylindrical Log, Wrapping The Dough Completely With The Plastic Wrap. Place In Freezer. Chill At Least A Couple Of Hours, Until Frozen Or Almost Frozen. 4 Preheat Oven To 375
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