Pear Lemon Wafers
|Canned pear halves||16 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|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)|
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.