Reviewed: Dec. 10, 2011

These are pretty good. Spicy, with a nice pear flavor when you bite into a pear. These are definitely more of a cake like cookie, so keep that in mind. I actually think they'd make some pretty awesome muffins, truth be told, so I think I'll try that next. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jul. 25, 2011

This was a perfectly good recipe! I was concerned that the cookie dough was very crumbly, but after adding the nuts and pears (I didn't put raisins in the cookies), the dough came together. I put them in small flattened disks (about 3/4 inch thick or so) on the cookie sheets lined with parchment and they were wonderful! Iced or not, these are a great cookie!

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Reviewer:

Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

Reviewed: Jan. 11, 2011

Mine came out amazing. I skipped the nuts & raisins and used two small, very ripe pears. My cookies turned out fluffy, perfectly moist and SO DELICIOUS!

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Reviewer:

adelleable

Reviewed: Nov. 17, 2010

One of the best cookies I've ever had! It's got soft muffin-like texture, so much spice, however it was difficult to taste the pears. Still fantastic though.

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Reviewer:

chrissnguyen

Reviewed: Mar. 9, 2010

Very much a favorite at our house. I tend to use a bit more pears and then bake it as a bar cookie. But either way it's delicious and my kids gobble it up.

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Reviewer:

GingerBlue

Cooking Level: Expert

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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Reviewer:

CLARICEATIEL

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 (over-ripe?) pears tho, will try "drier" pears next time.

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Reviewer:

LadyAwake

Cooking Level: Beginning

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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Reviewer:

Cookie Milbo

Home Town: San Francisco, California, USA

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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Reviewer:

Sara

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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chignik Lagoon, Alaska, USA

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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