I wish I had something witty to say today or a great story behind this cookie.
This cookie sounded good in my head, I tested it out over the weekend, and I’ve been chewing ever since.
This might just be my new favorite Christmas cookie. Don’t be scared by the ginger curd. It may be hard to track down but it’s so worth it. I’ve seen it in a few specialty stores including The Fresh Market and it is available online too.
Next week I’ll share the recipe for her twin sister in gingerbread form. Clearly they’re fraternal.
Ginger Curd Cookie Cups with Macerated Pears & Sugared Hazelnuts
- 1 pkg refrigerated sugar cookie dough (24 dough squares)
- 1/3 c. diced dried pears
- 1/4 c. chopped hazelnuts
- 1/4 c. apple juice or cider
- 1 tbsp. brown sugar
- 1/4 tsp. cinnamon
- Pinch of kosher salt
- 1/2 c. ginger curd (available in specialty markets and online)
- Preheat the oven to 375° and spray a 24 cup mini muffin tray with nonstick spray.
- Place a square of cookie dough into each muffin cup and bake for 10-11 minutes or until the edges are slightly brown.
- While the cookie cups are baking, combine the next 6 ingredients (pears through salt) in a small saucepan and cook over medium heat. Simmer the mixture for 3-4 minutes until almost all liquid has evaporated and the pears are plump and sticky. Remove from heat.
- As soon as you remove the tray from the oven, use the end of a wooden spoon or rolling pin to make indentations into each cookie cup. If the hot cookie dough starts to stick to the end of the spoon, dip the end in some sugar and continue.
- Let the cookie cups cool completely in the pan.
- When the cookies are completely cool, spoon one teaspoon of ginger curd into each cup. Top with a small spoonful of the pear mixture and serve.
- Cookie cups and pear mixture can be made a few days ahead of time and stored in airtight containers. Assemble the cups when you're ready to serve.