Perfect persimmon cookies for a special gathering

During the fall and winter my kitchen is well-stocked with persimmons. My brother owns a persimmon grove that is overflowing with hearty, luscious Fuyu persimmons this time of year. Fortunately, I like persimmons and have collected various recipes where persimmon pulp is the main ingredient.

My father would eat a persimmon like an apple. He would put one down on a cutting board and slice it into perfect quarters. I think that was the engineer in him. I am persimmon pulp person. I wait until the persimmon is ripe, then I peel it and use it in a recipe that requires baking.

This delicious and nu...