"These are great refrigerator cookies because the dough needs to be made in advance of baking so it has the time to set before it is cut. You can also keep the dough cylinders in the freezer and slice them just before baking. These have the unexpected burst of flavor that comes from juicy pomegranate seeds. Not only do they taste very good, but the bright red color of the seeds is striking against the soft tan color of the cookie dough."
Makes about 4 dozen cookies.
8 ounces (16 tablespoons, 2 sticks) unsalted butter, softened
2/3 cup firmly packed light brown sugar
1/4 teaspoon salt
2 cups all-purpose flour
1 large pomegranate
Place the butter in the bowl of an electric stand mixer or in a large mixing bowl. Use the flat beater attachment or hand held mixer to beat the butter on medium speed until it's fluffy, about 2 minutes. Add the brown sugar and salt to the butter and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour in 2 stages to the butter mixture and blend thoroughly after each addition.
To remove the seeds of the pomegranate, cut it in half across the width and score each half lengthwise. Soak the pomegranate in water for 5 minutes. Separate the pieces of the pomegranate from the white membrane. Pat the seeds dry on paper towels and add to the dough mixture.
Place two large sheets of waxed paper on a flat surface and divide the dough evenly onto them. Use the waxed paper to shape and roll the dough into cylinders about 8 inches long and 2 inches wide. Cover the cylinders tightly with the waxed paper, then wrap each roll in plastic wrap. Chill in the freezer for 45 minutes or in the refrigerator for at least 4 hours, until firm enough to slice.
Adjust the oven racks to the upper and lower thirds and preheat the oven to 325oF. Line each baking sheet with parchment paper or with a non-stick pan liner. Place the cookie cylinders on a cutting board. Using a sharp knife, cut each cylinder into 1/2-inch-thick slices. Cut straight down and roll the cylinder a quarter turn after every 6 slices so that it will keep it's round shape. If the dough becomes soft while you are working with it, re-wrap it, chill for another 10 to 15 minutes, then continue slicing.
Place the slices on the baking sheets, leaving at least 1 inch of space between them. Bake for 12 minutes. Switch the baking sheets and bake another 10 to 12 minutes, until set. Remove the baking sheets from the oven and leave the cookies on the sheets to cool on racks.
Keeping
Store the cookies in an airtight plastic container between layers of waxed paper at room temperature up to 1 week. A kitchen cupboard or pantry is the ideal storage place. To freeze up to 3 months, wrap the airtight container in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Streamlining
The dough cylinders can be made and kept in the refrigerator up to 3 days before baking. They can also be kept in the freezer up to 3 months. To refrigerate, wrap the cylinders tightly in several layers of plastic wrap. To freeze, wrap the same way and place each cylinder in a freezer bag. Use a large piece of masking tape and an indelible marker to label and date the contents. You can take them directly from the freezer and slice for baking, or defrost the cylinders overnight in the refrigerator.
Making a change
Add 2/3 cup of toasted and finely chopped pecans, walnuts, or almonds to the dough after adding the pomegranate seeds.