Tis the season...for pomegranates! December 21, 2010 14:58

It's happy days here in ShprixieLand! Our last christmas craft fair was on saturday and after such a busy making and selling season it is simply wonderful to be able to snuggle down at home and do all of the things that we haven't had time for these last 8 weeks. One of those things at the top of my list was baking. The combination of the wood stove crackling, the snowiness outside and the smells of deliciousness wafting from the oven make me feel like i don't ever want to leave the house. Seeing as it's Solstice, I was searching for a recipe that was festive...I considered shortbread cookies, gingerbread, and fruitcake until I came across this recipe for pomegranate cookies. These cookies looked so pretty and sounded unusual enough to tempt me. I happen to LOVE pomegranates and white chocolate, and so it was decided. They turned out delicious! The pomegranate seeds still kept their juiciness after baking and the seeds softened slightly to the texture of a roasted nut. I will definitely make these again. [caption id="attachment_332" align="aligncenter" width="574" caption="christmas cookies in the cookie jar"][/caption]   Pomegranate White Chocolate Cookies 1/2 cup unsalted butter, at room temperature 1/2 cup light brown sugar (I used 1/3 cup ) 1/2 cup white sugar (I used 1/3 cup of evaporated cane sugar) 1 large egg 1 teaspoon vanilla extract 1 1/4 cup all purpose flour (I used 3/4 cup of white flour, and 1/3 cup wholegrain spelt flour) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup old fashioned oats (I was out of oats so I used 1 cup of kamut flakes) 1 cup white chocolate chunks 1 cup pomegranate arils *Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined. In a separate bowl whisk together the dry ingredients. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. Gently stir in the arils and white chocolate. Form cookies by dropping heaping tablespoons of the dough 2 inches apart. Bake for 10-12 minutes until the cookies are lightly golden. Let them cool for a few minutes on the sheet and then transfer them to a wire rack. This recipe makes approximately 3 dozen delicious cookies.