Pomegranate molasses gives these cookies a light tang, and a thin pomegranate glaze balances the sweetness. Garnish with fresh pomegranate seeds if desired.
Beat the butter and sugar together, then add the egg and pomegranate molasses.
Sift in the flour and baking powder, then knead until a smooth dough forms.
Shape the dough into small balls and arrange them on a baking sheet. Bake in a preheated oven until the edges are lightly browned.
Mix the powdered sugar with the pomegranate molasses and spread it over the slightly cooled cookies. Garnish with pomegranate seeds if desired.
Allergens: contains wheat (gluten) and eggs. Add the pomegranate molasses a little at a time when making the glaze; too much can make it overly tart and runny.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
