September 8, 2007
Is the pomegranate the perfect fruit?
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Pomegranate Jelly-Filled Cookies1 cup unsalted non-dairy margarine
1 cup dark brown sugar, tightly packed
2 tablespoons honey
2 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 cups coarsely chopped walnuts
Pomegranate jelly
Preheat the oven to 350 F.
In a large bowl, cream the margarine and brown sugar until light and fluffy. Add the egg yolks and vanilla and blend until smooth. Add the flour and salt and blend until smooth. (At this stage, you can wrap the dough in plastic wrap and a plastic bag and store it in the refrigerator or freezer.)
Pull off small pieces of dough, shaping each into a 3/4-inch ball; dip each ball in egg whites and roll it in chopped nuts. Place the balls on foil-lined, greased, baking sheets and gently press an indentation in the center of each ball with your finger or a thimble. Bake for 10 minutes. Carefully press down each indentation again and continue baking for five minutes more or until golden brown. Cool on racks. Spoon a dollop of Pomegranate Jelly in the center of each cookie.
Makes about 42 cookies.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Morrow, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). "Judy's Kitchen" will soon appear on Jewish Life Television. Her Web site is members.aol.com/jzkitchen.
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