Pomegranate Sugar Cookies


2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened to room temperature

1 1/2 cups granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

2 tablespoons pomegranate juice

1/4 cup pomegranate arils


Preheat oven to 375 degrees.

In a small bowl, sift together the flour, baking soda and baking powder. Set aside.

In a large bowl with a mixer, cream together the butter and sugar on medium-high for 3 minutes, until smooth. Beat in the egg and the vanilla. With the mixer on low, gradually beat in the dry ingredients until just combined - do not over-mix. Drizzle the pomegranate juice over your cookie dough, and gently fold with a spatula until you see a light lavender swirl.

Place rounded tablespoonfuls of the dough on ungreased cookie sheets, pressing down a bit to flatten. Add 8-10 pomegranate arils on top, pushing down gently on each one to nestle them into the dough.

Bake for 10-12 minutes, or until cookies are golden brown and the centers are baked. Let stand on cookie sheets for 1-2 minutes before transferring them to cool completely on a wire rack.

Makes 16 to 24 cookies, depending on how big your tablespoonfuls are.

A quick note: Some of my cookies took longer to bake than others - I think it's because of the pomegranate arils and how juicy they are. Be sure you let them bake thoroughly, or else you'll end up with gooey centers that fall through your cooling rack!

(a)Musing Foodie