Sweet, soft cookies with bits of fresh pear, flavorful autumn spices and a zesty lemon icing.
Makes about 24 cookies
1/2 c. peeled and diced pear
1 t. fresh lemon juice
3/4 c. all-purpose flour
1/3 c. rolled oats
1/2 t. ground cinnamon
1/4 t. baking soda
1/4 t. ground nutmeg
1/4 t. salt
1/3 c. unsalted butter, softened
1/4 c. granulated white sugar
2 T. dark brown sugar, firmly packed
1/2 t. freshly grated lemon zest
2 T. of beaten egg
3/4 t. almond extract
1/3 c. sweetened dried cranberries
1 1/2 t. cinnamon sugar (or Lemon Icing, recipe below)
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Toss pear chunks in lemon juice and set aside.
- In a medium bowl, combine flour, oats, cinnamon, baking soda, nutmeg and salt. Set aside.
- In another bowl, beat together butter, sugars and lemon zest. Beat in egg and almond extract.
- On lowest mixer speed, beat flour mixture into butter mixture. Fold in pear chunks and cranberries.
- Scoop batter by rounded teaspoonful onto bakings sheets, spacing cookies 2” apart. Sprinkle cookies with cinnamon sugar, if not using Lemon Icing.
- Bake for approximately 12 to 14 minutes or until cookies are set and lightly browned. Place baking sheets on wire racks and allow cookies to cool.
A tart icing that enhances the citrus flavor in baked goods.
1 c. confectioner’s sugar
1 T. + 1 t. fresh lemon juice
1/2 t. fresh lemon zest, optional
1/4 t. lemon extract, optional
- Place confectioner’s sugar in a small bowl. Stir in lemon juice until the mixture is perfectly smooth and a workable consistency. (Icing should run off a spoon in a thick stream.) If desired, stir in 1/2 t. fresh lemon zest or 1/4 t. lemon extract for a stronger flavor.
- Drizzle or pipe onto baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)
Enjoy! Have a great weekend!