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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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How cute...pear-shaped pear cookies! From a Land O Lakes booklet. Ingredients:
2/3 cup granulated sugar |
2/3 cup packed light brown sugar or 2/3 cup dark brown sugar |
1/2 cup butter, softened |
1/4 cup pear juice (goya) or 1/4 cup milk |
1 egg |
2 cups flour |
1 teaspoon pumpkin pie spice |
1/2 teaspoon baking soda |
1 cup peeled ripe pear, finely chopped (1 medium) |
1 cup chopped pecans or 1 cup walnuts or 1 cup almonds |
36 whole cloves |
4 cups powdered sugar |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
1/4 teaspoon pumpkin pie spice |
3 -4 tablespoons pear juice or 3 -4 tablespoons milk |
Directions:
1. COOKIES: Preheat oven to 375*F.
2. Cream the butter and both sugars in a large mixing bowl using an electric mixer on medium speed, scraping the bowl often, until creamy (about 2-3 minutes).
3. Add the pear nectar and the egg; continue beating until well mixed (1-2 minutes).
4. Reduce mixer speed to low; stir in the flour, pie spice, and baking soda.
5. Mix until well blended (1-2 minutes).
6. Stir in the pear and pecans by hand.
7. To form each cookie, drop 1 rounded tsp.
8. of dough onto parchment paper-lined cookie sheets; drop 1/2 tsp.
9. of dough next to, but not touching, the larger piece of dough.
10. Place 1 clove into the smaller piece of dough to resemble a stem.
11. Repeat with remaining dough, spacing the cookies 2 apart on the sheets.
12. Bake for 10-13 minutes, or until set.
13. Cool completely on wire racks.
14. MAKE THE FROSTING: Combine all the frosting ingredients (except the pear nectar) in a small bowl.
15. Beat with an electric mixer on low speed, adding enough pear nectar to reach desired spreading consistency.
16. Frost the cooled cookies.
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