New New New - White Chocolate Pear Cookies

Today in NOTL:  Cold front coming!  Temp is dropping, and at 3:30sih we've passed our high with temps at 48F/9C and dropping.  Great Thanksgiving weather!

Big things brewing...Deb becomes an Archbishop this Sunday, presiding bishop of the Community Catholic Church here in Ontario, actually.  A great responsibility for her, and your prayers and support are appreciated. We're also planning changes to the newsletter, which will give us more scope for articles without making the emails so very loooong.  And...surprise!  I'm starting my 24 Days of Cookies EARLY!  This will give you time to try a couple out before the Christmas season is upon us.

Cookie of the Day:  White Chocolate Pear Cookies!!!!
I must confess to you:  I did not have a pear cookie in my recipe collection and I wanted to use a pear recipe since I have pear artwork to upload, lolol.  So I did a yahoo search and found this recipe on about.com.  You can find it here on the About.com network.

For convenience sake, though, I'm including it here:
They say it takes under a half hour to prepare.  You'll need to preheat the oven to 375*F and get out your cookie sheets, leaving them ungreased.
1-1/2 cups peeled, finely chopped fresh pears
1/2 cup butter
1/4 cup vegetable shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 cups granola
1 cup vanilla milk chips OR white chocolate chips

1. Cream butter, shortening, and sugar until light, using large bowl of mixer. 

2.  Add egg and vanilla, mixing till smooth. Add pears and stir to combine.

3.  Stir together flour, soda, salt, and cinnamon in a separate bowl.  Add in portions to creamed mixture, beating until mixture is smooth. 

4.  Stir in granola and 1/2 cup chips. 

5.  Drop mixture onto ungreased cookie sheets using a teaspoon.
6.  Bake 10-12 minutes till brown.  Cool 2-3 minutes, then place cookies onto racks to finish cooling.
7.  Using microwave or small pan and low heat, melt the other 1/2 cup chips and drizzle over the cookies when they are conmpletely cool.
Yield: about 36 cookies

I think regular chocolate chips would be nice, too, or perhaps a butterscotch chip?