Pomegranate Spritz Cookies

Total Time:
1 hr 45 min
Prep:
1 hr 25 min
Cook:
20 min

Yield:
72 cookies
Level:
Intermediate

Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 2 tablespoons pomegranate molasses
  • 3/4 teaspoon red food coloring
  • 1/2 teaspoon finely grated orange zest
  • Silver nonpareils, for decorating
Directions
  • Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.)

  • Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils.

  • Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough.

  • Photograph by Levi Brown


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    This recipe is featured in:

    Holiday Baking & Dessert Recipes