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Author Notes: 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?
Makes 8 large or 16 small wedges
- 1 cup Unsalted butter, softened
- 2/3 cup Packed brown sugar
- 1/4 cup Pomegranate molasses
- 1/2 teaspoon Vanilla extract
- 2 cups Plus 2 TBS all purpose flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Cardamom
- 1/4 cup Pine nuts
- 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.