Makes 12 cookies
Cookie
1/2 cup butter, softened
1/4 cup powdered sugar
1/2 Tbsp vanilla
1 cup Flour
1/4 teaspoon Salt
Pomegranate sugar filling, recipe below
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, cream together the butter, powdered sugar and vanilla. Add the flour and salt and mix until combined.
Refrigerate for 10-15 minutes or until hard enough to handle. Roll into 1-inch balls and place 2 inches apart on the cookie sheet. Using your thumb or the back of a 1/2 tsp measuring spoon press down the center of each cookie.
Bake for 15 - 20 minutes or until edges are golden and cookies are firm to the touch. Remove from oven and cool on a cookie rack. Once cooled fill with pomegranate sugar filling. Let sugar set before eating, about 30 minutes. Serve and enjoy!
Filling
6 Tbsp powdered sugar
1 Tbsp pomegranate juice
Whisk sugar and juice together in a small bowl until combined.
By the way, this is what happens when you don't let the sugar filling set:
3 comments:
These look so precious. Love the flavor combination too.
CC and her friend made these cookies this afternoon(without the pomegranate icing, and replaced with dollops of jelly). Being kids, they thought the cookie itself wasn't that sweet, but MH said they were some of the best cookies he's ever had. I'm going to have to make them again (myself) with the pomegranate icing because I think he'll love them even more! Thanks for the recipe!
CC and her friend made your cookies today, except they wanted to put dollops of jelly instead of the pomegranate icing. Their take was that the cookies were not sweet enough, but MH tried them and he said they were some of the best cookies he's ever had. I'm going to make them again (myself) and use the pomegranate icing because I think he'll love them even more. Thanks for sharing!
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