I was recently gifted a bottle of pomegranate molasses, and since simply consuming the contents of the bottle with a spoon would be inappropriate , I began tinkering. These shortbread cookies are one of my more successful endeavors. —Oops! Were you gonna eat that?
8 large or 16 small wedges
Unsalted butter, softened
Packed brown sugar
Plus 2 TBS all purpose flour
In This Recipe
Preheat oven to 325 F. Line a baking sheet with parchment.
In a mixing bowl, cream the butter with the brown sugar until light and creamy, 2-3 minutes. Beat in the molasses and the vanilla.
In a separate bowl, whisk together the flour, salt, cinnamon and cardamom.
Gently stir the flour mixture into the butter mixture in two or three batches, making sure not to over mix. Turn the dough onto a lightly floured surface - it will be soft, if necessary, rest it in the fridge for 20 minutes.
Knead the dough 3-4 times, until it becomes a smooth ball. Transfer the dough onto the parchment lined baking sheet. Pat the dough into a circle with your hands, then continue gently with a rolling pin until you have a 7 inch diameter circle.
Prick all over with a fork and score into 8 (or 16) wedges with a sharp knife. Sprinkle the pine nuts evenly over the surface and press them gently into the dough.
Bake until firm and the edges are golden, 30-35 minutes. While still warm cut along the score marks into wedges. Let the cookies cool completely on the baking sheet.