December 10, 2011

white chocolate pomegranate cookies

As the days become shorter and colder, I find kitchen to be more comforting than ever, and baking becomes therapeutic. The more work there is to be done for school, the more time I spend looking for great recipes. It just feels more important, not to mention more pleasurable. Cookies are great when I have a lot of other duties to fullfill, because they are so little work. The ones with pomegranate took a teeny more effort, but they look so festive and taste really nice, too, that it was definately worth it.
Btw, the Two Peas and Their Pod is an amazing, inspiring blog, and their photos of cookies make me feel so bad about mine. I always have a hard time taking shots of these.

Whie chocolate pomegranate cookies:
(adapted from Two Peas and Their Pod) 

Ingredients (makes about 24 cookies)
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1  egg
  • 1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
  • 1 cup oats/wheat bran
  • 100 g white chocolate, cut into chunks
  • arils of 1 pomegranate

1. Preheat the oven to 190*C. Line two flat tins with baking parchment.
2. Mix flour, baking powder, soda and salt in a bowl.
3. Whisk the butter with both sugars until very light and fluffy, about 3-5 minutes. 
4. Add vanilla extract and the egg, beat until combined. 
5. Add dry ingredients in the addings. The dough will be stiff, so you may want to stop using mixer at this point.
6. Mix in the oats/bran alongside with the chocolate chunks. 
7. Make dough balls using a tablespoon, adding 8-10 arils of pomegranate to each ball. 
8. Bake for 10-12 minutes, until golden brown. Straight out of the oven, the cookies will be soft. They will become cripsy as they cool down. You can put them on the rack after 15 minutes.