A great friend of mine e-mailed me a recipe for persimmon cookies. The next thing I knew I was on a hunt for persimmons. To tell you the truth, I had no idea what a persimmon even looked like. Honestly.
The recipe calls for a cup of persimmon pulp. Three persimmons ($1.50 each!) yielded a little less than a cup. It took them about a week to ripen, although I did read that if you want them to ripen quickly you can pop them into the freezer for about 24 hours.
Persimmon Cookies:

1/2 cup butter::1 cup sugar::1 egg::1 tsp baking soda::1 cup persimmon pulp::2 cups flour::1/2 tsp each cloves, nutmeg and cinnamon. Cream butter, sugar, egg. Add baking soda and pulp. Stir in flour and spices. Add 1 cup nuts and raisins (optional) Bake 350˚ for 15-20 minutes.
Half of us thought they were great. More of a spice cookie, if you know what I mean, with a cake like consistency. I think the best thing is that I found out what a persimmon was!