Pomegranate Molasses and Pine Nut Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Adapted from a recipe by Kerry Saretsky at Serious Eats /d7b834 - She describes them as These cookies are to die for—the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon table salt |
14 tablespoons unsalted butter, at room temperature |
3/4 cup granulated sugar |
1/3 cup pomegranate molasses |
1 teaspoon pure vanilla extract |
1/2 cup toasted pine nuts |
Directions:
1. Preheat oven to 375°F.
2. Sift together flour, baking soda and salt. Set aside.
3. In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
4. Add the dry mixture by thirds, beating on medium speed, until just barely combined.
5. Fold in the pine nuts by hand with a rubber spatula.
6. Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2 apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.
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