Recipe By Tracy (sugarcrafter)
Try this fresh variation of a classic cookie for your cookie trays this year!
- 1 stick Butter, Softened
- ¼ cups Powdered Sugar
- 1 whole Egg Yolk
- 1 Tablespoon Pomegranate Juice
- 1-⅓ cup Flour
- 1-¼ Tablespoon Poppyseeds
- ¼ teaspoons Salt
- ⅓ cups Pomegranate Jelly, Melted And Cooled
Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. Add in the egg yolks and pomegranate juice.
In a small bowl, whisk together the four, poppy seeds, and salt. Add the dry ingredients to the wet ingredients gradually until crumbly.
Shape the dough into 1″ balls. Place 1″ apart on an ungreased cookie sheet, and make an indentation in the middle of each ball of dough with your thumb. Bake 10-12 minutes or until the edges are lightly browned. Make the indentation in the middle of each ball of dough again if needed. Transfer to a wire rack and let cool. Spoon 1/4 – 1/2 teaspoon of the jelly into the center of each cookie.
To store, layer unfilled cookies between waxed paper. Place in an airtight container up to 3 days at room temperature, or freeze for up to 3 months.