Pomegranate Molasses & Spice Cookies
Serves: 60 cookies or 30 sandwiched cookies
 
Ingredients
For the cookies
  • 2¼ C plain flour
  • 2 tsp baking soda
  • ½ tsp table salt
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground black pepper
  • 225g unsalted butter
  • ½ C castersugar
  • ½ C light brown sugar
  • 1 large egg
  • ¼C pomegranate molasses
  • 1 tbsp molasses
For the whiskey buttercream
  • ¼C thickened cream
  • 3tsp flour
  • 100g unsalted butter
  • ¼C caster cugar
  • ½C icing sugar
  • 3tsp whiskey
How to make it
For the cookies
  1. Whisk the flour, baking soda, salt, pepper & spices in a bowl to evenly distribute the spices.
  2. Beat the butter and two sugars in a separate bowl until light and fluffy. Add the egg and molasses (molasses-es?) and beat until it all comes together in a sticky mess.
  3. Add the flour mixture and continue to beat until it comes together nicely. You'll have a fairly doughy looking mix, the kind you can pinch between your fingers. And whilst you might just get away with forming the cookies then and there, it'll be better after a chill in the freezer. Trust me.
  4. So plonk the lot onto a piece of cling film and massage it out into a log about 1 inch thick. It will be long so cut it in half and put the two logs next to each other. This will make the next step far easier. Wrap the logs up and pop them in the freezer for about half an hour.
  5. Cut the logs at one inch intervals, you should now have cylinders that are an inch high and an inch in diameter. Now roll the dough into lovely little spherical balls. If you can. Mine were slightly squashed. Like the earth.
  6. These will spread in the oven a bit so space them out on lined or greased baking sheets - say one and a half inches between each. Bake in a 180C oven for 12ish minutes. When they're done, they'll be golden on the tops, almost cakey in the middle and will slide off the baking sheet with close to no difficulty once cooled for a minute or two.
  7. Leave the cookies to cool completely on a wire rack before sandwiching with whiskey buttercream. (I also think they'd be amazing dipped in dark chocolate and coated in crushed nuts, but will leave that combination for you to test on your own as I ran out of chocolate... oops.)
For the whiskey buttercream
  1. Whisk the thickened cream and flour together in a small saucepan until no large lumps are left. Heat the mixture slowly over a low heat, stirring continuously. The mixtue will thin as the cream "melts" and then start to thicken again. Keep stirring over heat until you end up with a paste the consistency of creamy mashed potatoes. Leave aside to cool.
  2. Beat the butter and caster sugar until they are light and fluffy and pale.
  3. Add the cream and flour paste, the whiskey and the icing sugar and beat again - this time for quite a while, at least five minutes. You'll know the buttercream is done when it looks white, fluffy and can hold a peak when flicked with your fingertip.
Recipe by onebitemore at https://www.onebitemore.com/2011/12/pomegranate-molasses-cookie-whiskey-buttercream/