Recipe courtesy of Melissa Gaman for Food Network Kitchen

Pomegranate Spritz Cookies

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 1 hr 25 min
  • Cook: 20 min
  • Yield: 72 cookies
Pomegranate molasses is fruity, sweet and tart, and when paired with some complimenting orange zest, it adds vibrant flavor to a classic butter cookie base. But it’s also quite brown, so food coloring is what will give these cookies a bright red color. Because you need to pipe a spritz cookie on an un-greased baking sheet, they might not instantly release after baking. Gently loosen the warm cookies with a thin metal spatula to easily remove them.



  1. 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.)
  2. 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.
  3. 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.