Pre-heat oven to 350-degrees

Line a cookie sheet with parchment paper and set aside.

1. Cream the sugar and butter together in the bowl of your electric mixer until pale yellow.
2. Add the zest, egg, and persimmon pulp and mix until integrated.
3. Mix the flour, baking powder, cinnamon, nutmeg, and allspice together in a spacious bowl.
4. Pour the persimmon mixture into the dry ingredients and mix well by hand, using a sturdy spoon.
5. Fold in the walnuts and dates.
6. Use a tablespoon or 1 ¾-inch ice cream scoop to drop the cookies on the prepared cookie sheet, leaving one inch between. Slightly flatten each cookie with the back of a spoon or your fingers.
7. Bake for 20 minutes, or until set.
8. Remove from the oven, cool for 10 minutes, then transfer to a rack.
9. Store in airtight cookie tins or plastic containers.