Reviewed: Dec. 5, 2009

This is an excellent recipe. I used 1.5 not-quite-ripe Bartlett pears that I chopped finely in a food processor. This gave the cookies a nice pear flavor without being too wet. I soaked my raisins in water first to plump them up and add moistness to the cookies as well. Don't worry about your batter looking too dry; when you add the pears and raisins it adds a lot of moistness very quickly. Do not expect a typical cookie out of this recipe - it's not very sweet and is very soft with an almost cupcake-like consistency. I also ussed a teaspon of very finely minced fresh ginger instead of the powdered; it gives them a nice autumn-y kick. Wonderful recipe!

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CLARICEATIEL

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Reviewed: Nov. 29, 2009

These tasted really good but as previous reviewers stated they were pretty soft and moist... wet really! It might've been my juicy pears tho, will try "drier" pears next time.

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LadyAwake

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Reviewed: Nov. 11, 2009

Good cookie for the fall. I just had one out of the oven. I made it without the frosting.

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Cookie Milbo

Home Town: San Francisco, California, USA

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Reviewed: Jul. 11, 2009

They are really good. I didn't have raisins or nuts on hand and I think they would have been good with them. I will make these again.

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Sara

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chignik Lagoon, Alaska, USA

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Reviewed: Apr. 9, 2009

I love this recipe! The cookies are so soft and yummy. I use less ginger than the recipe calls for and no icing. Everyone who tries them is always surprised by how tasty they are, and the soft cake-like texture is a hit. Thanks for sharing!

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meezermex

Cooking Level: Expert

Home Town: Elberta, Alabama, USA

Living In: Scarborough, Ontario, Canada

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Reviewed: Feb. 8, 2009

Pretty good, but not that exiting. It was a big mess when i tried to make them.

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Stargirl

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Reviewed: Jan. 13, 2009

These were a nice addition to my Christmas cookie trays. You may want to try the cookies without the icing as well, especially if you don't like foods to be too sweet.

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Amy

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

I am not usually of fan of soft cookies, but these were great. I used dark brown sugar and dried cranberries instead of raisins. They were so moist. I did not use the glase as they were plenty sweet on their own. Very nice change from the oatmeal raisin. Excellent autumn cookie.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 22, 2008

The best cookie ever!!! Easy to make and absolutely delicious. I left out the raisins.

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NashvilleVeggie

Cooking Level: Beginning

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Reviewed: Sep. 16, 2008

Nice, I baked it one whole as a sheet cake. Not bad at all..used up my very ripe pear. Thank you. Nice recipe.

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VIVNIDHI

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Reviewed: Sep. 10, 2008

We thought this recipe was terrific! If you don't want to frost them, but would like a bit of sweet coating, roll in sugar before you bake them. Awesome!

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AskTheButchersWife

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Reviewed: Aug. 17, 2008

Fabulous! I had some extra cans of pears I didn't know what to do with. So I searched ingredients and found this one. I had all the stuff on hand except lemon juice. I substituted real pears with canned, lemon juice with 1/2 tsp. lemon extract and 1/2 tsp. vinegar. These are great cookies! I love them! I think it's the lemon flavor with the pears that make it great. I also like the fact it's brown sugar instead of white. Thanks!

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Nettley

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Reviewed: Jul. 3, 2008

The cookie had a very good taste. Changes I made: I lowered the sugar to 1 cup (but then again I used fructose and that is sweeter than regular brown sugar), I only had 1/2 teaspoon cinnamon so I used that, I replaced the ginger with 1/2 teaspoon ground cloves and 1/2 teaspoon nutmeg, I didn't have raisins or chopped nuts so I used oatmeal instead, and I replaced the lemon juice with lime juice. So It turned out to be an oatmeal pear spicy cookie instead:) I made a good lot of changes, but it still came out good! Personally, I hated the icing, but my sister loved it, so it didn't waste. I would recommend this recipe. Great way to use pears!

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MMM_Yum!!

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Reviewed: May 21, 2008

Despite following the recipe carefully, my "cookies" didn't turn out well. They were overly sweet muffin tops.

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monika_hooper

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 19, 2008

So good! I added a lot more ginger and instead of the frosting, added the lemon juice to the cookie batter. Hubby and I both loved these, perhaps a little too much -- we ate them all within a day!

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kaje

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2008

My mother said exceptionally good. These are very good and different cookies. I'm always looking for something interesting to do with pears and this is perfect. I had to use pecans, which probably gave a slightly softer texture - but the taste was great! I definitely recommend this recipe.

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delicious bass

Cooking Level: Expert

Home Town: Boerne, Texas, USA

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Reviewed: Dec. 1, 2007

Just finished making these and they are really good. Followed recipe exactly but just drizzled (sp) icing over the tops of the cookies. Didn't want the icing to take away from the fantastic taste of the cookie. Thanks Cheryl

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Nov. 6, 2007

Great cookies. I used only 1/2 cup butter omitted the nuts and added an additional, very ripe pear. They turned out perfectly.

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LORI2573

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Mar. 23, 2007

4 stars for the flavour. The texture was like little cakes. They were so soft and fluffy that I could hardly pick them up. I love the idea and the flavour was awesome but I haven't figured out how to make it cookie-like instead of cakey. Thanks for the idea.

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 19, 2007

These cookies are really nice, but a tad too sweet for me. For my second batch, I reduced the sugar to 1/2 cup, left out raisins and icing (I don't believe in icings, anyway). Now that rocked ;)

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