Pomegranate cookies from a syringe press
Votes: 1
Time: 1 hour 45 minutes
Complexity: average
Quantity: 72 pcs.
Complexity: average
Quantity: 72 pcs.
Pomegranate molasses is added to the dough for these drop-type cookies, giving them a distinctive garnet flavor. To match their stunning flavor, stir in some red food coloring. They make a perfect Christmas treat. You can mix the dough the night before and refrigerate them, then bake the next day, bringing the dough to room temperature for easier piping. Decorate the cookies with silver nonpareils for an even more magical look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 0.5 tsp baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 2/3 cup sugar
- 1 large egg
- 2 tbsp. l. pomegranate molasses
- 3/4 tsp red food coloring
- 0.5 tsp finely grated orange zest
- Silver nonpareil, for decoration
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring, and orange zest. Reduce mixer speed to medium-low; stir in the flour mixture and knead into a dough. The dough can be made up to 1 day in advance, covered, and refrigerated. Bring the dough to room temperature before filling the press.
- Fill a cookie press with dough according to the manufacturer's instructions. Place cookies 2.5 cm apart on 2 baking sheets. Garnish with nonpareils.
- Bake, rotating the baking sheets halfway through, until the cookies are set but not browned, 15-18 minutes. Let cool on the baking sheets for 5 minutes, then loosen the cookies from the baking sheets with a thin spatula and let cool completely. Repeat with the remaining dough.
Categories:
recipe / Festive dishes / New Year / Christmas / Bakery / Desserts / Cookie / Food Network - recipes
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