Pear, White Chocolate & Almond Oatmeal Cookies

1. Preheat oven to 350 degrees F.
2. To make pear purée: Place 2 medium pears (skin on, cores and stems removed) in pitcher of electric blender and blend on “high” (“liquefy,” or similar setting) until completely smooth, about 1 minute. Measure out 1 cup and set aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, cream shortening and sugar on medium low, until completely smooth.
4. Add egg, mix until well incorporated; add pear purée and vanilla and continue mixing until just incorporated.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
6. Add to creamed mixture. Mix on medium low until dry ingredients are completely incorporated.
7. Increase speed to medium or medium high for a few beats. Reduce speed to medium low again and add oats, mix until oats are incorporated.
8. Add white chocolate chips and almonds, mix on low until just run through batter.
9. Remove bowl from mixer and add diced pear, fold in gently to combine.
10. Drop teaspoons of batter onto a parchment-lined baking sheet. Press each dollop of batter with the back of a fork (coated with canola oil so as not to stick to batter) to flatten cookie to an approximate 2-inch round.
11. Bake for 12 to 15 minutes, until golden and slightly crisp at edges.

Cookies will keep for up to two days in an airtight container; they have a nice crisp edge when first out of the oven, yet retain a delicious moistness regardless of when they are enjoyed.