Pear Chai Thumbprints

Easter is going to look a little bit different this year. Instead of gathering with friends and family for a delicious feast, we are sticking to a smaller dinner with just our immediate families due to COVID-19. We’re sure most of you are in the same boat, and could use a little Spring pick me up. These Pear Chai Thumbprints will do just that! They have a delicious center of pear chai filling, wrapped in a delicious sugar-coated cookie.

Our must-have cookie making tools

Our line of Crestware products are high on our list of most used kitchen tools. Here are a few of our favorites for cookie making:

1. 13 x 18 Commercial Cookie Sheet (#4020)
2. Silicone Baking Mat (#8436)
3. Ice-Cream Disher (Cookie Scoop) EACH (#3838)

If you like this recipe, try these:

• Mini Easter Cheesecakes
• Cadbury Egg Cookies
• Blackberry Peach Crisp
• Twix Thumbprint Cookies
• Vanilla Chai Cheesecake

Pear Chai Thumbprints have a delicious center of pear chai filling, wrapped in a delicious sugar-coated cookie sure to please your family and friends.

Pear Chai Thumbprints

Ingredients:

• 3/4 cup Oregon Chai Concentrate (#2426), divided
• 1 1/3 cup C & H Brown Sugar (#1150), divided
• 1 cup Bosc pears, cored and diced
• 1/4 cup chopped hazelnuts
• 2 Tbsp Busy Bee Light Amber Honey (#1149)
• 1 cup Kirkland Butter (#1723)
• 2 eggs
• 2 cups Turkey Brand Flour (#2285)
• 1/2 tsp Regal Fine Sea Salt (#1146)
• 2 tsp Clabber Girl Baking Powder (#2847)
• C & H Granulated Sugar (#1632)

Instructions:

1. First, make the pear filling by adding the diced pears, hazelnuts, 1/3 cup brown sugar, and 1/4 cup Chai concentrate to a saucepan. Cook over medium heat until the pears are soft and most of the liquid has cooked out.
2. Meanwhile, start on the dough by creaming together the butter and remaining brown sugar. Then, beat in the eggs.
3. Next, combine the flour, baking powder, and salt. Slowly add to the butter mixture, alternating with the remaining 1/2 cup Chai concentrate.
4. Now, use a Crestware Scoop (#3838) to spoon the dough onto a cookie sheet (#4020) lined with a silicone mat (#8436). Roll the dough ball in sugar, then using the round part of the scoop, make an indent in the center of each dough ball and fill with 1/2 tsp of the pear filling.
5. Bake for 10-12 minutes at 375F.

Adapted from: https://www.oregonchai.com/recipes/dessert/pear-chai-thumbprints/

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