Instructions: Preheat oven to 375 degrees. Line baking sheets with aluminum foil (yes, foil). Combine persimmon pulp and soda; set aside. Cream butter and sugars until fluffy with an electric mixer, beat in egg and persimmon. Mix flour, coffee powder, baking powder, salt, and spices; add to creamed mixture, beating until dough just comes together. Stir in raisins, dates, and walnuts. Drop by rounded teaspoonfuls onto pans 2 inches apart. Bake 10 to 14 minutes, until tops are firm and spring back when touched. While first cookies are baking make glaze. Using a pastry brush, brush each hot cookie with a thin coating of glaze, which will dry quickly.

Makes about 3 1/2 dozen.

Note: One brand of instant espresso powder is Medaglio d Oro, which can be found in small jars bearing the colors of the Italian flag in the coffee aisle of better grocery stores.

Glaze:
In a small bowl, combine ingredients and beat hard with a whisk until smooth. Add a teaspoon or two more of milk to make a thick, creamy mixture. Cover when not using.

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