What is in season in January? Pears of course! Bosc and Comice are in season in the fall through winter. And, the Anjou pear is in season now. In this delicious recipe, pears provide a delicate but sweet addition to the crunchy pecans and flavorful spices. The addition of pear nectar further enhances the flavor. This recipe was adapted from Land O’Lakes Butter.
Pecan-Pear Cookies
Makes 3 dozen cookies
Cookies
2/3 cup sugar
2/3 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup pear nectar or milk
1 egg
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1 medium (1 cup) ripe pear, peeled, finely chopped
1 cup chopped pecans
Icing (optional)
4 cups powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla
1/8 teaspoon ground cinnamon
pinch each of ground ginger, ground nutmeg and ground cloves
3 to 4 tablespoons pear nectar or milk
Preheat oven to 375°F. Lightly grease baking sheets.
Combine sugar, brown sugar and butter. Beat at medium speed until creamy. Add pear nectar and egg; continue beating until well mixed. Reduce speed to low; add flour, spices and baking soda. Beat until well mixed. Stir in pear and pecans.
Drop 1 rounded teaspoon dough onto lightly greased cookie sheets. Place cookies 2 inches apart. Bake for 10 to 13 minutes or until set. Cool completely.
Combine all frosting ingredients except pear nectar in small bowl. Beat at low speed, adding enough pear nectar for desired spreading consistency. Frost cooled cookies.
Note: For baking, select pears that are firm without bruises or blemishes on the skin. Bartlett or Bosc pears make good choices for cookies or cakes.