Pomegranate Spritz Cookies
- Level: Intermediate
- Yield: 72 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 37
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 0
- Cholesterol
- 7
- Sodium
- 12
- Total: 1 hr 45 min
- Prep: 1 hr 25 min
- Cook: 20 min
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.