0 0
Caramel Pear with Almond Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 cup (2 sticks room temperature) Butter unsalted
1/2 cup (106 g) Light brown sugar
1/2 cup (99 g) Sugar white
1/2 tsp Vanilla Extract
1/2 tsp Lemon juice
1/2 tsp packed Lemon zest
2-3/4 cups (330 g) All purpose flour
1 tsp Baking powder
About 1 pear diced small pieces Pears
1/2 tsp for diced pears Lemon juice
1/2 cup Caramel Chips with Sea Salt
1/2 cup Almonds blanched

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Caramel Pear with Almond Cookies

Ingredients

Directions

Share
0
(0)

The pears at the grocery store are looking so good for the last two weeks; I decided to do a pear cookie. The pear I choose was the Bartlett Pear. Here are some fun facts about pears. Pears have a subtly sweet taste that I love. I buy all different kinds of pears, but the Bartletts looked ripe and had the yellow skin I love.

Caramel goes very well with pears. But I didn’t want to add too much caramel, or it would overpower the pear taste, so I opted for the caramel chips. And I did not add any salt into the cookie dough since the caramel chips have sea salt in them.

My cookie needed a little crunch but not a strong nut taste, so I decided on the blanched almonds. It would give just enough hint of the almond taste to compliment the caramel and pears. All in all, this is a pretty tasty cookie. 

Tools I use:

 

 

 

Please Rate this Recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

(Visited 136 times, 1 visits today)

Steps

1
Done

Juice and zest one lemon into separate bowls and set aside. You should get at least one tsp of lemon juice. Use 1/2 tsp over the diced pears and 1/2 tsp for the cookie dough.
Dice 1 Barlett pear into small pieces and then sprinkle 1/2 tsp of lemon juice over the pears. Lemon juice will stop the browning process. Weigh or measure the white and light brown sugars into a bowl and set aside. Weigh or measure the flour and baking powder into a bowl and run a whisk through to blend.

2
Done

In a stand or hand-held mixer, add the butter and the sugars and blend on medium speed for 2 to 3 minutes. Next, add the vanilla extract, lemon juice, and lemon zest till incorporated. Turn the mixer down to a low setting and add the flour mixture for about a minute. Stop the mixer and scrape down the sides and across the bottom and finish blending. Don't over mix; just incorporate the flour.

3
Done

Add the caramel chips, almonds, and dices pears and just mix for a minute till everything is blended. Don't mix for any more than a minute, so the pears do not crumble. You can always hand mix with a spatula if you think it needs to be incorporated more throughout the cookie dough. Loosely wrap and refrigerate for 1/2 hour.

4
Done

Preheat oven to 350° and line 2 cookie pans with parchment paper and set aside. Pull dough from the refrigerator and using a medium cookie scoop place 12 scoops on a lined cookie pan. I take three fingers and flatten the top of the cookie scoop. Bake for 13-15 minutes, moving to a cooling rack after being taken from the oven. This recipe makes about 2-1/2 dozen cookies.

Barbara

Mango Lime with Macadamia Nuts Cookie feature1
previous
Mango Lime with Macadamia Nut Cookies
Chocolate Banana Bread Cookies
next
Chocolate Banana Bread Cookies
Mango Lime with Macadamia Nuts Cookie feature1
previous
Mango Lime with Macadamia Nut Cookies
Chocolate Banana Bread Cookies
next
Chocolate Banana Bread Cookies

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.