Now, you might be asking what is a Pie Cookie? It might be my made up term, but I sandwiched a homemade pie filling between two sugar cookies.
This recipe starts with a basic sugar cookie and adds in juicy Bartlett Pears and Raspberry Honey Creme for a sweet and fruity twist. If you haven't heard of Honey Creme before, it is essentially just whipped honey with natural spices/fruit/juices added to flavor. I discovered Honey Ridge Farms, a honey company carrying on the tradition of 5 generations of bee keepers. I use their products in many of my cocktails, appetizers and desserts because well, they are just that damn good.
Apologies if my cookie more closely resembles a Twitter symbol than a partridge, but hey, you can't win 'em all. Sur la Table didn't have a partridge cookie cutter.
Whatever. This partridge that has flown into the digital age.
A few tips...
*Keep dough in refrigerator until you are ready to cut it; helps to divide batch in half.
*Strain pears as well as possible to eliminate juice spilling out of cookies.
*Create a small well in the bottom cookie prior to adding filling; leave an edge of cookie to seal.
Thank you to Natasha of Houseful of Nicholes for including me in her Twenty Five Days of Cookies Blog Hop, make sure to check out the next recipe tomorrow on Mama Harris' Kitchen!