Everybody’s Favorite, with a Holiday Twist

And, I’m back!  Sorry for the absence of postings last week, Mark and I were India – more on that soon, with a travel journal and lots of pictures.  In the meantime, let’s get back into the swing of things with an easy, and perfectly delicious recipe.

Like apples and honey, pomegranate seeds are also a symbolic treat for the Jewish High Holidays of Rosh Hashanah and Yom Kippur.  Tradition dictates that you try a new/exotic fruit, which for many a pomegranate qualifies, and also the abundance of tiny pomegranate seeds is symbolically linked to an abundance of goodness in the New Year.  
Image via Vos Iz Neias?
 While working on the whole wheat apple muffins, I thought this would be a fun way to incorporate some extra goodness into the holidays.

Pomegranate Cookies, adapted from Nestle Tollhouse

1 and 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup of fresh Pomegranate Seeds
1/2 cup of Chocolate Covered Pomegranate Seeds
Set the oven to 350 degrees, and bake for about 8 minutes or until browned.

Just like you were making regular chocolate chip cookies, cream the butter and sugars, add the egg and vanilla.  Then add the dry ingredients of flour, baking soda and salt.  

Then add the fresh pomegranate seeds.  You could also you dried seeds, but I found the fresh ones kept the cookies unbelievably moist.  You could stop with the fresh seeds for a healthy, sweet treat, but come on, how could I resist not adding in dark chocolate covered seeds as well?  Dark chocolate is rich with antioxidants, so that counts too!

I found the fresh seeds and the chocolate covered seeds at Trader Joe’s, but if you’re not so lucky to have a Trader Joe’s nearby, you could just use regular chocolate chips and remove the seeds yourself.  To avoid a mess you can open up the pomegranate and pull out the seeds with your hands and the fruit submerged in a bowl of water.

For these cookies I used a teaspoon sized scoop.  The cookies came out to be size of an Entenmann’s cookie, which is pretty much the perfect 2-bite size. 

Eat and enjoy, and share with a friend.  Wishing you all great things for fall and the start of the New Year!

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