Every year I look forward to the fall harvest from my dad's pomegranate tree. The first blooms arrive in the spring; vibrant red beauties that dazzle in the sunlight. The flowers eventually float away with gentle spring breezes, revealing hearty little apple-pear shaped hulls. Warm summer nights bring a mouth-watering waiting game as we eagerly wait for these tasty little cocoons to ripen; trying to guess which one will be the first to mature and crack open. When the time comes, we crack them open and knock out those bright ruby red seeds, top 'em with fresh-squeezed lime and a crack of sea salt. Sweet, tangy and salty- a win in my books!
One Tuesday afternoon, while enjoying tacos and a pomegranate margarita, it hit me like a fifth shot of tequila - I have to turn this into a cookie! Late nights filled with research led to my discovery of a magical syrup known as pomegranate molasses. This was the moment that I knew that I could turn this cookie dream into reality. This cookie starts off with homemade pomegranate molasses, wrapped in a tart lime and tequila dough; and finishes with a dusting of flaky sea salt.
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This recipe is done by volume, not weight.
Please see my Instagram page @TheSpeakeasyBakingCo for videos on how to rollout your dough in sheets between plastic wrap. This is the best way to prep your dough and save your wrists from trying to rollout chilled dough. Highlight is titled "Roll Out."
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