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Pear Lemon Wafers

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Ingredients
  Canned pear halves 16 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Egg yolks 2
  Butter/Margarine 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Lemon juice 2 Tablespoon
  Butter/Margarine 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Heavy cream 1⁄3 Cup (5.33 tbs)
Directions

1. Drain pear syrup into a 1-cup measure, adding water to make 3/4 cup. Chop pears into tiny pieces.
2. Combine sugar and cornstarch in a small saucepan; stir in pears, pear syrup and egg yolks.
3. Cook over low heat, stirring constantly, until mixture thickens and bubbles 1 minute; remove from heat; stir in the 1 tablespoon butter or margarine, lemon rind and juice. Spoon into a glass jar with a screw top; cool, uncovered, to room temperature; cover jar; chill at least 4 hours, or overnight.
4. Beat the 1 cup butter or margarine until soft in a large bowl with electric mixer at medium speed; turn speed to low; blend in flour, alternately with cream, to make a smooth dough. Wrap dough in wax paper. Chill at least 4 hours.
5. Roll out dough, a quarter at a time, to a 1/4 inch thickness on a lightly floured pastry cloth or board. Cut with 3-inch fancy cookie cutters. Place on cookie sheets. Prick with a fork in several places.
6. Bake in moderate oven (375°) 8 minutes, or until golden. Remove to wire racks with pancake turner. Cool completely. Spread with pear mixture just before serving.

Recipe Summary

Method: 
Baked
Dish: 
Cookie

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