Growing up in a German household, I often enjoyed an assortment of sweet treats. I carry on that tradition with my own family by making these molasses cookie cups, which we use to hold pretty poached pears as well as ice cream.—Petra Maria, Oakland, California
VERIFIED BY Taste of Home Test Kitchen
- 1/4 cup butter, cubed
- 1/4 cup sugar
- 3 tablespoons molasses
- 1/3 cup ground walnuts
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground ginger
- 4 medium Bosc pears
- 5 cups water
- 1 cup sugar
- 3 tablespoons grated orange peel
- 4 teaspoons vanilla extract
- In a small saucepan, combine the butter, sugar and molasses. Bring to a boil. Remove from the heat; stir in the walnuts, flour and ginger. Spoon 3 tablespoonfuls batter 7 in. apart onto parchment paper-lined baking sheets.
- Bake at 350° for 8-10 minutes or until golden brown and lacy. Cool for 2 minutes before removing from pans. Drape each cookie over an inverted glass with a 2-in.-diameter bottom, forming four cups. Cool completely.
- Core pears from the bottom, leaving stems intact; peel pears. Place pears on their sides in a large saucepan. Add the water, sugar, orange peel and vanilla. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pears are almost tender, turning once.
- Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears in cookie cups. Yield: 4 servings.
Originally published as Poached Pears in Lace Cookie Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p149