My Traditional Holiday Baked Goodie: Pear Croissant Cookie

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Last year I was looking for my own traditional holiday goodie.
I wanted something that everyone would remember 
and would be happy to receive the next year.
I am happy to report my cookies last year were a big hit!
So it’s official…the Pear Pie Croissant Cookie is my unique Christmas goodie!
All my family, neighbors and close friends…prepare yourself.
These will be coming to your home in the next few weeks! 🙂

You may have heard of Apple Pie cookies similar to mine.
But I decided to put my own spin on the traditional recipe 
by using dried pears and a gourmet pear spread.
It seems that the pear is what really surprises people 
when they taste them.
I like that! It’s like giving away surprise cookies. 🙂

And I have to say,  
I just adore the shape of this cookie. 
To me, it’s like a little love-filled croissant.

They are light and flaky and oh, so addictive! You simply, must try them!
Maybe they will become a new traditional goodie for you. 

Prep Time: 1 hour 30 minutes
Total Time: 2 hours plus chilling and cooking 
Makes 64 cookies

1 cup butter (2 sticks), softened
1 pkg. (8 oz.) cream cheese, softened
2 cup all purpose flour
1/2 tsp. salt

Pear-Walnut Filling:
4 oz. dried pears, finely chopped (11/2 cup)
1/2 cup walnuts, finely chopped
1/4 cup packed brown sugar

Spice Sugar:
1 cup granulated sugar
2 tsp. ground cinnamon

3/4 cup pear jelly spread
Confectioners’ sugar, for dusting

1) Prepare dough: In a large bowl, with mixer on medium speed, beat butter and cream cheese until creamy, scraping bowl occasionally. Reduce speed to low; gradually beat in flour and salt just until blended, scraping bowl occasionally. Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

2) Meanwhile, prepare filling: In medium bowl, combine pears, walnuts and brown sugar.

3) Prepare Spice Sugar: In small bowl, combine sugar and cinnamon. 

4) Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.

5) Sprinkle work surface with 2 tablespoons Spice Sugar. Place 1 disk dough on top of sugar; turn over to coat both sides. Roll dough into 10-inch round, turning round over a few times and sprinkling dough with 2 more tablespoons Spice Sugar to coat both sides.

6) Spread top of round with 3 tablespoons jelly, then sprinkle with 1/2 cup filling, leaving 1/2 inch border around edge. With knife, cut dough into 16 equal wedges. Starting at wide end, roll up each wedge jelly-roll fashion. Place each cookie, 1 inch apart, on prepared baking sheet , point side down. 

7) Bake cookies 30 to 33 minutes or until dough is browned and cooked through. Immediately transfer to wire rack to cool.

8) Repeat with remaining dough, Spice Sugar, jelly and filling. Store cookies in airtight containers at room temperature up to 1 week or in a freezer up to 3 months. Dust with confectioners’ sugar to serve.


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