Pomegranate Molasses and Pine Nut Cookies
"Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for—the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper.""
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
3 dozen
- Serves:
- 18
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon table salt
- 14 tablespoons unsalted butter, at room temperature
- 3⁄4 cup granulated sugar
- 1⁄3 cup pomegranate molasses
- 1 teaspoon pure vanilla extract
- 1⁄2 cup toasted pine nuts
directions
- Preheat oven to 375°F.
- Sift together flour, baking soda and salt. Set aside.
- In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
- Add the dry mixture by thirds, beating on medium speed, until just barely combined.
- Fold in the pine nuts by hand with a rubber spatula.
- Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.
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Reviews
-
i made these, i didn't like them. they are good if you are looking for something to have around that you will not eat compulsively. i wanted to find a use for the pomegranate molasses, and the recipe seems great and easy, and it was easy. but i felt i was just eating butter. the flavor was ... eh. and some hours later even that was not so good. that said, i'm sure this wonderful ingredient has lots of uses - on citrusy things and in pies of all sorts, cheese cake swirls. maybe sandwich cookies too, but i don't see it in the capacity it was used in this recipe. but it is totally easy so don't let me stop you. -
Found this recipe while looking for uses for this new (to me) molasses. Really good- intense jelly-like flavor. Next time I'll use peanuts instead of pine nuts and have little peanut butter/jelly cookies. Nice texture. Unlikely we'll have them long enough to see if they keep for a week without going stale.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
