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!
Oh my I can just imagine how your kitchen must smell while making these. This might be on my to do list for this weekend now. Does it matter what type of pear you use?
I use ripe – but not overripe – Bartlett pears. I hope that you enjoy them, Abby!