Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Fresh; ripe USA Anjou or |
| Bosc Pears; (1 to 2) | |
| ¾ cup | Shortening |
| 1 cup | Packed brown sugar |
| 1 | Egg |
| 1 teaspoon | Vanilla |
| 1½ cup | Flour |
| 1 teaspoon | Baking soda; salt, and ground |
| Cinnamon | |
| 2 cups | Granola |
| ½ cup | Raisins |
Core and finely chop pears to equal 1-½ cups. Cream shortening and sugar until light. Blend in egg and vanilla. Stir in pears. Combine flour, soda and cinnamon; add to creamed mixture and mix until smooth. Stir in granola and raisins. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake at 375 degrees F. 12 minutes or until golden brown. Cool on racks.
Quantity: Makes about 4-½ dozen cookies.
Always be sure to use ripe pears Per serving: 4353 Calories (kcal); 227g Total Fat; (45% calories from fat); 57g Protein; 551g Carbohydrate; 187mg Cholesterol; 1437mg Sodium Food Exchanges: 18½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fruit; 44 ½ Fat; 14 ½ Other Carbohydrates Recipe by:
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