Ingredients
  • 1 cup granulated sugar
  • ⅔ cup unsalted butter, room temperature
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup pomegranate seeds
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Sift together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. Cream together the sugar and butter until fluffy. Beat in egg yolks one at a time. Stir in vanilla, lemon juice, and lemon zest. Gradually add in flour mixture. Mix until well-incorporated.
  4. Gently fold in pomegranate seeds. If you don’t mind getting a little messy, try folding the seeds in by hand. It is the most gentle method!
  5. Place heaping tablespoons of dough onto parchment-lined cookie sheets about 2 inches apart. Bake for 11-13 minutes or until edges are lightly browned. Cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely.
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/09/lemon-pomegranate-cookies/