ICYMI: Ginger and Pear Cookies and other sweet treats
As promised, here’s the second half of our Valentine’s Day baking blowout. (If you missed the chocolate-laden first part, click here for the cookie-stuffed soft pretzels.) We’re all about fruit and honey this week. No word on whether you’ll catch more flies that way, but hopefully you’ll hold on to your sweetheart.
If you missed The York Dispatch Food section in Wednesday’s paper, here’s a roundup of the stories online:
Quick Bites: There’s Guinness In It tickets and the Buy Local guide.
A honey of a Valentine’s Day dinner: Simple homemade pasta with a honeyed sauce. (with recipe)
Mix fruit and chocolate for the best of both worlds: Pair passion fruit, chocolate and Champagne in a delicious dish. (with recipe)
Bite into sugar and spice for Valentine’s Day: Juicy pears add a splash of new life to sugar cookies. (photos and recipe below)
Ginger and Pear Cookies
- 1/4 cup (half-stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup grated pear (about 2 Seckel pears)
- 2 3/4 cups flour, divided
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup golden raisins
Preheat oven to 375 degrees F.
Beat butter and sugar in a mixing bowl until creamy. Add egg and beat well. Add vanilla, cinnamon, ginger, cloves and grated pear and mix well.
Combine 2 cups of flour with baking soda and salt. Add to pear mixture and beat until combined. The dough at this point will look more like quick bread batter.
Continue adding flour, one tablespoon at a time up to 3/4 cup, until dough reaches drop cookie consistency. The more ripe and juicy the pears, the more flour will be needed to balance out the excess liquid.
Add raisins and mix until just combined.
Using a small cookie scoop or a heaping teaspoon, drop cookies onto parchment-lined or greased cookie sheet. Bake 8 minutes. Cool on wire racks.
Makes 48 cookies.