Pomegranate-Choco-Hazelnut Sugar Cookies: Cooking With Courtney

From Feed the Soul:

It's the time of year that cookies reign supreme. I don’t mean to be a hater, but I’ve never really understood the holiday hype around sugar cookies. Sure, they look pretty with some icing but… Dare I say… They’re kind of boring?

This cookie recipe is soft and chewy, and pomegranate seeds add a bright burst of color and a little something special to your traditional sugar cookie. They’re half-dipped in chocolate and crushed hazelnuts are layered on for added crunch and flavor. These cookies are so pretty that you might not want to eat them!

There’s something so festive about ruby red pomegranate seeds this time of year. And — let’s be honest — who ever turned down chocolate?

These cookies would also be fantastic with cranberries. I am a hazelnut fanatic, but you can definitely swap for your favorite nut, like peanuts, walnuts or cashews. I love the contrast of dark chocolate with the sweetness of the sugar cookie, but use any kind of chocolate chips you like.

Ingredients

Dry ingredients for the cookie:

• Flour
• Cornstarch
• Salt
• Baking soda
• Baking powder
• Sugar

Wet ingredients for the cookie:

• Egg
• Butter
• Vanilla

Cookie topping:

• Chocolate chips
• Water
• Hazelnut
• Pomegranate seeds

Get the full recipe with instructions and additional photos at feedthesoulblog.com

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at courtney.teague@patch.com.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.