- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick plus 6 tablespoons butter, room temperature
- 3/4 cup granulated sugar
- 1/3 cup pomegranate molasses
- 1 teaspoon pure vanilla extract
- ½ cup toasted pine nuts
Preheat the oven to 375 degrees F.
Sift together the flour, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle, cream together the butter and sugar. Add in the pomegranate molasses and vanilla.
Add the dry ingredients to the wet in three batches, beating on medium speed, until just combined.
Stir in the pine nuts.
Line two baking sheets with parchment, and spoon tablespoon-sized mounds of dough 2 inches apart onto the sheets. Bake for 10 minutes, until golden. Cool for a few minutes on the baking sheet, and then use a spatula to transfer the cookies to a cooling rack.
Eat with milk.
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