Pomegranate Pistachio Thumbprints
2/3 cup pomegranate jelly * recipe follows
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 cup finely chopped pistachio nuts
If you are making the jelly, make it well in advance so it has time to cool and set before you use it
Preheat oven to 350, line baking sheets with parchment
In a medium bowl, whisk together flour, baking powder and salt, set aside
In the mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
On low speed, add the flour, mix until well combined
Place the pistachios in a dish. Use the medium scoop to scoop out dough balls, roll in pistachio nuts. Place 1 to 2 inches apart on prepared baking sheet. Use your thumb to make an impression in the cookie. Add about 1/4 teaspoon prepared jelly into each impression.
Bake for 10 to 14 minutes or until the are golden brown around the edges.
Cool cookies on baking sheet for a few minutes then transfer to wire racks to cool.
2 cups pomegranate juice
2 tablespoons lemon juice (I only had a lime and it worked just fine)
1 packet liquid fruit pectin
4 cups sugar
This will make way more than you need! It makes 4 to 5 half pints.
In a large dutch oven, combine pomegranate juice, lemon (lime) juice and fruit pectin. Bring to a boil over high heat.
Stir in sugar all at once. Stirring constantly bring to a full rolling boil. Boil 1 minute longer. Remove from heat, skim foam and place into hot sterilized jars. Seal according to directions from manufacturer.
Cool to room temperature, then place in the fridge for at least 2 hours before using in cookies.