PEAR, PISTACHIO & GINGER BLONDIES

PEAR, PISTACHIO & GINGER BLONDIES image

Categories Cookies

Yield 12 dozen bars

Number Of Ingredients 9

9 tablespoons (1 1/8 sticks) unsalted butter, more for pan
1 2/3 cups flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
1 teaspoon vanilla
3/4 cup coarse chopped dried pears (4 oz)
3/4 cup coarse chopped pistachios (3 1/4 oz)
1/4 cup coarse chopped candied ginger (1 1/4 oz)

Steps:

Preheat oven to 325 Butter 9-inch springform pan lined with parchment paper, allow 2 inches to over hang. Butter parchment. Sift flour, baking powder & salt. Cream butter and sugar until pale and fluffy (3 minutes). Add eggs and vanilla, mix until combined. Reduce speed add flour mixture until combined. Mix in pears, pistachios and ginger. Pour batter into prepared pan, smooth top. Bake, rotating pan halfway through until cake tester inserted, comes out clean. Bake 50 minutes. Let cool on wire rack, 15 minutes. Lift out of pan onto wire rack, cool completely. Cut into edges, store room temperature, up to 3 days.