Best 6 Pomegranate Molasses And Pine Nut Cookies Recipes

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Dive into the world of Middle Eastern flavors with our delectable Pomegranate Molasses and Pine Nut Cookies. This collection showcases a variety of enticing cookie recipes that are sure to tantalize your taste buds. From the classic Lebanese Maamoul, featuring a tender shortbread crust filled with a sweet date filling, to the indulgent Turkish Kurabiye, known for its soft, crumbly texture and delicate pistachio flavor, each recipe offers a unique taste of this vibrant cuisine.

Embark on a culinary journey through the streets of Marrakech with our Moroccan Almond Cookies, renowned for their intricate lattice design and nutty aroma. Experience the harmonious blend of sweet and savory in our savory cheese cookies, a delightful combination of sharp cheddar cheese and aromatic herbs. And for a taste of Syrian hospitality, try our Maamoul filled with pistachios, a delightful combination of textures and flavors.

Here are our top 6 tried and tested recipes!

POMEGRANATE AND PINE NUT PILAF



Pomegranate and Pine Nut Pilaf image

Make and share this Pomegranate and Pine Nut Pilaf recipe from Food.com.

Provided by Shannon Cooks

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1 small red onion
1 cup basmati rice
1 1/2 cups vegetable stock
1/4 cup golden raisin
1/2 cup pomegranate seeds
1/2 cup pine nuts, toasted
1 teaspoon dried thyme
sea salt & fresh ground pepper, to taste

Steps:

  • Cut onion into 1/4 inch pieces.
  • Melt butter over medium heat. Add onion and cook until softened but not brown.
  • Add rice and stir for 2 minutes to coat with the butter.
  • Add the vegetable stock and bring to a boil.
  • Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
  • Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.
  • Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 439.9, Fat 24.8, SaturatedFat 8.4, Cholesterol 30.5, Sodium 107.6, Carbohydrate 51.1, Fiber 3.9, Sugar 10.1, Protein 7

ROSEMARY PINE NUT COOKIES



Rosemary Pine Nut Cookies image

These are from a Martha Stewart magazine. I tried them this year for our Thanksgiving cookie plate and they were wonderful. Everyone except my DH loved them..he said, "Ugh, Rosemary is great in chicken, but it does not belong in cookies...chocolate, chocolate belongs in cookies"..bah, what does he know? They a lovely cookie, for a sophisticated palate, , the rosemary is a slight after taste, not overpowering at all. I'm making them again for Christmas .

Provided by bayou-mimi

Categories     Dessert

Time 25m

Yield 70 cookies

Number Of Ingredients 14

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more
pine nuts, for topping the cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons softened unsalted butter (1 1/4 sticks)
1 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons extra virgin olive oil
3 tablespoons heavy cream
1 large egg
decorator sugar (sanding sugar)

Steps:

  • Preheat oven to 325°F.
  • Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
  • Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
  • Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
  • Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
  • Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.

Nutrition Facts : Calories 51.6, Fat 2.7, SaturatedFat 1.3, Cholesterol 8.3, Sodium 27.9, Carbohydrate 6.4, Fiber 0.1, Sugar 3.2, Protein 0.6

MOLASSES WALNUT COOKIES



Molasses Walnut Cookies image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 8

1 stick butter
3/4 cup sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Prepare 3 cookie sheets. In a large bowl, combine butter and sugar until fluffy. Then add egg and molasses. In another bowl combine flour, salt and baking soda. Add to the first mixture a little bit at a time, mix well. Add nuts, fold in.
  • Drop by tablespoonfuls on cookie sheet.
  • Bake for 10-12 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PIGNOLI AMARETTI (PINE NUT COOKIES)



Pignoli Amaretti (pine Nut Cookies) image

My most favorite cookies in the world!!! Very expensive to buy in an Italian bakery and this recipe is the best I've ever tasted. I love baking Italian cookies of all kinds, but these are my specialty. When breaking up almond paste it's always nice to have someone sit and do it with you. I usually use that time to chat with my kids. My sister did it with me once too.

Provided by InMemoryofBrats

Categories     Dessert

Time 45m

Yield 50 cookies

Number Of Ingredients 5

1 1/2 lbs almond paste
1 1/2 cups sugar
1 cup confectioners' sugar
4 egg whites
2 cups pignolis (pine)

Steps:

  • Preheat oven to 350 degrees Break up almond paste into pebble-like pieces Combine almond paste, sugar, confectioner's sugar and egg whites in electric mixer on low speed until blended.
  • Increase speed to medium and continue mixing for 2 minutes.
  • The dough should be sticky now.
  • Keep a bowl of water near by to dip your fingers in before rolling each cookie.
  • This will keep the dough from sticking to your fingers.
  • Roll dough into one inch balls Roll balls around in Pine Nuts Place 2 inches apart on cookie sheet lined with parchment or Silpat Lightly flatten each cookie Bake for 15-20 minutes Allow to cool completely before removing from parchment with a metal spatula.

Nutrition Facts : Calories 132.8, Fat 7.5, SaturatedFat 0.6, Sodium 5.8, Carbohydrate 15.6, Fiber 0.8, Sugar 13.5, Protein 2.2

HOMEMADE POMEGRANATE MOLASSES



Homemade Pomegranate Molasses image

Drizzle this syrup over ice cream, whisk it into a vinaigrette, or add it to meat stews in lieu of vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Yield Makes 1/2 cup

Number Of Ingredients 3

1 1/2 cups pomegranate juice
3 tablespoons sugar
1 tablespoon fresh lime juice

Steps:

  • Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH



Braised Bacon, Pomegranate, and Pine Nut Relish image

Categories     Fruit     Nut     Pork     Side     Quick & Easy     Dinner     Bacon     Pine Nut     Pomegranate     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

8 whole green cardamom pods
1 pound slab bacon, cut into 1/2-inch cubes
2 cups low-salt chicken broth
3 tablespoons pomegranate molasses
1/2 cup pine nuts, toasted
1/3 cup fresh pomegranate seeds

Steps:

  • Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
  • Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.

Tips

  • Use fresh pomegranate molasses. This will give your cookies the best flavor.
  • Toast the pine nuts before using them. This will bring out their flavor and make them more crunchy.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are golden brown. This will ensure that they are cooked through.

Conclusion

Pomegranate molasses and pine nut cookies are a delicious and unique treat. They are perfect for any occasion, from casual gatherings to special events. The combination of sweet and tart flavors is sure to please everyone. So next time you are looking for a new cookie recipe, give these a try. You won't be disappointed!

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