Best 14 Pomegranate Molasses And Pine Nut Cookies Recipes

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Experience the perfect balance of sweet and tart with our tantalizing pomegranate molasses and pine nut cookies. Immerse yourself in a symphony of flavors as the tanginess of pomegranate molasses dances harmoniously with the nutty richness of pine nuts. These delectable cookies are not only a treat for your taste buds but also a feast for your eyes, with their attractive red hue and sprinkling of pine nuts. Whether you're a seasoned baker or just starting your culinary journey, this carefully crafted recipe will guide you step by step to create these irresistible delicacies that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PINE NUT COOKIES



Pine Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

PINE NUT COOKIES



Pine Nut Cookies image

These Italian cookies are rolled in pine nuts (or pignoli); the delicate flavor of the nuts deepens as the cookies bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups pine nuts
1 cup confectioners' sugar
1/4 cup almond paste
1 teaspoon pure vanilla extract
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Process 3/4 cup pine nuts, the sugar, almond paste, and vanilla in a food processor until fine crumbs form. Add egg; pulse to combine. Add flour, baking powder, and salt; process just until dough comes together.
  • Roll dough into 3/4-inch balls. Roll balls in remaining 1 1/4 cups pine nuts, gently pressing to coat. Space 2 inches apart on parchment-lined baking sheets.
  • Bake until cookies begin to turn golden brown, about 20 minutes. Let cool completely on sheets on wire racks.

ITALIAN PINE NUT COOKIES



Italian Pine Nut Cookies image

This outstanding recipe is different from the other Pignoli submissions on Zaar. It's originally from the King Arthur Flour company and you can buy the ingredients to make them on their web site www.kingarthurflour.com. (I don't work there but I'm a fan of their products.)

Provided by FLKeysJen

Categories     Dessert

Time 39m

Yield 26 cookies, 26 serving(s)

Number Of Ingredients 8

1 cup almond paste or 1 cup marzipan
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon almond extract or 2 -3 drops bitter almond oil
2 -3 drops lemon extract
1/2 cup flour, preferably almond flour
1 large egg white
1 1/2 cups pine nuts

Steps:

  • Preheat the oven to 325 degrees.
  • Break the marzipan in pieces into a medium-sized bowl. Mix in the sugar, salt, flavorings and almond flour; the mixture will be crumbly. Add the egg white, beating until the mixture is smooth.
  • Place the pine nuts in a shallow dish. Using a teaspoon cookie scoop, or your lightly oiled or wets hands, drop one inch balls of dough into the pine nuts, rolling and pressing gently to coat them thoroughly. You may also simply grab a handful of pine nuts, and roll the dough between your palms, pressing in pine nuts as you go.
  • Place the cookies on lightly greased or parchment-lined cookie sheets, leaving about one inch between them.
  • Bake the cookies for 20 to 22 minutes, or until they're lightly browned. Cool them on the pans for five minutes, then transfer to a rack to cool completely.

POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS



Pomegranate-Glazed Chicken with Buttery Pine Nuts image

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Chicken     Yogurt     Roast     Bake     Pomegranate Juice     Honey     Garlic     Pine Nut

Yield 4 servings

Number Of Ingredients 11

4 garlic cloves, finely grated
1/4 cup plain whole-milk yogurt (not Greek)
1/3 cup plus 2 tablespoons pomegranate molasses
4 tablespoons honey, divided
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more
1 3 1/2-4-pounds chicken, backbone removed, halved
Extra-virgin olive oil (for drizzling)
2 tablespoons unsalted butter
1/4 cup pine nuts or blanched slivered almonds
1 1/2 cups pomegranate juice, room temperature
1 lime, halved

Steps:

  • Combine garlic, yogurt, 1/3 cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.
  • Let chicken sit at room temperature 1 hour before cooking.
  • Place a rack in top position of oven; preheat to 450°F. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.
  • Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.
  • Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25-30 minutes. Transfer to a cutting board and let rest 15 minutes.
  • Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don't let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.
  • Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

DANDELION SALAD WITH POMEGRANATE SEEDS, PINE NUTS, AND ROASTED DELICATA SQUASH



Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash image

An elegant starter or side.

Categories     Salad     Fruit     Leafy Green     Vegetable     Appetizer     Side     Roast     Thanksgiving     Pine Nut     Squash     Fall     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons pomegranate juice
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
7 tablespoons extra-virgin olive oil
2 tablespoons butter, divided
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts, toasted

Steps:

  • Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
  • Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
  • Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
  • Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.

POMEGRANATE MOLASSES



Pomegranate Molasses image

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Provided by flying chef

Time 1h5m

Yield 24

Number Of Ingredients 3

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Steps:

  • Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g

POMEGRANATE MOLASSES AND PINE NUT COOKIES



Pomegranate Molasses and Pine Nut Cookies image

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for-the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

Provided by DrGaellon

Categories     Dessert

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup pomegranate molasses
1 teaspoon pure vanilla extract
1/2 cup toasted pine nuts

Steps:

  • Preheat oven to 375°F.
  • Sift together flour, baking soda and salt. Set aside.
  • In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
  • Add the dry mixture by thirds, beating on medium speed, until just barely combined.
  • Fold in the pine nuts by hand with a rubber spatula.
  • Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.

POMEGRANATE SPRITZ COOKIES



Pomegranate Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 72 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 large egg
2 tablespoons pomegranate molasses
3/4 teaspoon red food coloring
1/2 teaspoon finely grated orange zest
Silver nonpareils, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.)
  • Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils.
  • Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough.

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.

AMISH MOLASSES NUT COOKIES



Amish Molasses Nut Cookies image

Make and share this Amish Molasses Nut Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 45m

Yield 10 dozen

Number Of Ingredients 12

2 cups sugar
1 cup Crisco
2 large eggs, beaten
1 cup molasses
1 teaspoon vanilla extract
6 cups flour
3 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground ginger
2 cups buttermilk
1 cup walnuts, chopped

Steps:

  • preheat oven to 375*.
  • in large bowl, cream crisco and sugar, then edd the eggs, molasses and vanilla and mix well.
  • in a seperate bowl, combine flour, baking soda, salt, cinnamon and ginger.
  • and then add to the creamed mixture alternately with the sour milk.stir in the nuts.
  • drop batter onto greased sheets, by tspful spaced 2" apart -- and bake for 30 minutes.until golden around the edges.
  • allow cookies to cool for 5 minutes on sheets before removing to rack to cool completely -- .

Nutrition Facts : Calories 821.8, Fat 30.4, SaturatedFat 7.7, Cholesterol 44.3, Sodium 690.1, Carbohydrate 127.3, Fiber 3.2, Sugar 61.7, Protein 12.5

GOATS CHEESE AND POMEGRANATE COUSCOUS WITH PINE NUTS



Goats Cheese and Pomegranate Couscous With Pine Nuts image

Recipe from the Guardian Newspaper - yet to try it - but intend to very soon - healthy and something different

Provided by Feed_Me

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

150 g couscous
175 ml vegetable stock
2 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
1/2 lime, juice of
200 g firm goat's cheese, crumbled
1 pomegranate, seeds of
2 tablespoons chopped fresh coriander or 2 tablespoons of fresh mint
2 tablespoons toasted pine nuts

Steps:

  • Place the couscous in a large bowl and cover with the hot stock.
  • Set aside for 10 minutes until the grains are tender and all the liquid has been absorbed.
  • Mix together the dressing of olive oil, molasses and lime juice.
  • Fluff up the couscous using a fork.
  • Gently stir through the cheese, pomegranate seeds, herbs and pine nuts.

Nutrition Facts : Calories 877.1, Fat 49.8, SaturatedFat 23, Cholesterol 79, Sodium 525.9, Carbohydrate 75.8, Fiber 4.6, Sugar 15.8, Protein 33.1

CORNMEAL PINE NUT COOKIES



Cornmeal Pine Nut Cookies image

Light and buttery, these tender cookies have a subtle corn flavor and a texture similar to ladyfingers or madeleines. They keep well and are just as delicious with a pot of tea.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 40m

Yield 3 dozen

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), cut in small chunks
1/2 cup/100 grams granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
1 whole egg
2 egg yolks
1 1/2 cups/190 grams all-purpose flour
1/2 cup/75 grams fine cornmeal
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup/45 grams pine nuts, plus a handful reserved for garnish
Powdered sugar, for garnish

Steps:

  • Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.
  • In a medium bowl, stir together flour, cornmeal, baking powder and salt.
  • Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)
  • Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.
  • Heat oven to 325 degrees. Slice cold dough into 1/2-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.

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

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

Tips for Making Pomegranate Molasses and Pine Nut Cookies:

  • Use fresh pomegranate molasses for the best flavor. If you can't find it, you can make your own by simmering pomegranate juice until it thickens and reduces by half.
  • Toast the pine nuts before using them. This will bring out their flavor and make them more fragrant.
  • Be careful not to 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 just golden brown. Overbaking will make them dry and crumbly.

Conclusion:

Pomegranate molasses and pine nut cookies are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The combination of sweet, tart, and nutty flavors is sure to please everyone. So next time you are looking for a new cookie recipe to try, give these pomegranate molasses and pine nut cookies a try. You won't be disappointed!

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