Prep 1 hr
Cook 10 mins
How cute...pear-shaped pear cookies! From a Land O Lakes booklet.
- 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
- COOKIES: Preheat oven to 375*F.
- 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).
- Add the pear nectar and the egg; continue beating until well mixed (1-2 minutes).
- Reduce mixer speed to low; stir in the flour, pie spice, and baking soda.
- Mix until well blended (1-2 minutes).
- Stir in the pear and pecans by hand.
- To form each cookie, drop 1 rounded tsp.
- of dough onto parchment paper-lined cookie sheets; drop 1/2 tsp.
- of dough next to, but not touching, the larger piece of dough.
- Place 1 clove into the smaller piece of dough to resemble a stem.
- Repeat with remaining dough, spacing the cookies 2" apart on the sheets.
- Bake for 10-13 minutes, or until set.
- Cool completely on wire racks.
- MAKE THE FROSTING: Combine all the frosting ingredients (except the pear nectar) in a small bowl.
- Beat with an electric mixer on low speed, adding enough pear nectar to reach desired spreading consistency.
- Frost the cooled cookies.
Very nice! I found some delightful pears at the store and was looking for something different to do with them. My husband LOVES cookies, so this was it. We all enjoyed them, though it took longer to make them than to enjoy them...all gone too fast.