Pomegranate & Pine Nut Brown Sugar Shortbread

1. 1

   Preheat oven to 325 F. Line a baking sheet with parchment.

2. 2

   In a mixing bowl, cream the butter with the brown sugar until light and creamy, 2-3 minutes. Beat in the molasses and the vanilla.

3. 3

   In a separate bowl, whisk together the flour, salt, cinnamon and cardamom.

4. 4

   Gently stir the flour mixture into the butter mixture in two or three batches, making sure not to over mix. Turn the dough onto a lightly floured surface - it will be soft, if necessary, rest it in the fridge for 20 minutes.

5. 5

   Knead the dough 3-4 times, until it becomes a smooth ball. Transfer the dough onto the parchment lined baking sheet. Pat the dough into a circle with your hands, then continue gently with a rolling pin until you have a 7 inch diameter circle.

6. 6

   Prick all over with a fork and score into 8 (or 16) wedges with a sharp knife. Sprinkle the pine nuts evenly over the surface and press them gently into the dough.

7. 7

   Bake until firm and the edges are golden, 30-35 minutes. While still warm cut along the score marks into wedges. Let the cookies cool completely on the baking sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.