Pomegranate Thumbprints

I made these last week and they were delicious.  I took half to work and they were a hit!  I love pine nuts, and would gladly make these again.


  • 2 ¼ cups all-purpose flour
  • ¼ tsp of salt
  • 2 sticks of unsalted butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 eggs, separated
  • 1 tsp vanilla extract
  • 1 tbs water
  • 2 cups pine nuts, chopped
  • 2/3 cup sugar (for the filling)
  • 1 tbs cornstarch
  • 1 tbs fresh lemon juice


  1. Whisk together flour and salt in a bowl; set aside.  Cream butter, 1/2 cup sugar, and brown sugar in a bowl with the mixer on medium speed until light and fluffy, about 5 minutes.  Add the egg yolks and vanilla; beat on low until well blended.  Add the flour mixture to creamed mixture; beat on low speed until combined.  Wrap dough in plastic and chill for at least 1 hour.
  2. For the filling: Heat pomegranate juice and 2/3 cup sugar in a small saucepan over medium heat; bring to a boil, stirring often until sugar is dissolved.  Whisk cornstarch with 2 tbs hot pomegranate mixture in a small bowl, then whisk into boiling mixture.  Stir in lemon juice, cook until mixture is very thick and syrupy, 6-8 minutes; set aside to cool slightly.  Preheat oven to 350°. Line baking sheets with parchment paper.
  3. Whisk egg whites and water in a small bowl until frothy.  Shape dough into 1-inch balls, dip in egg whites, then roll in nuts.  Transfer cookies to prepared baking sheet.  Indent each cookie with a teaspoon measure.  Bake cookies 12-14 minutes or until edges are golden.  Transfer to a cooling rack, indent cookies again if needed.  Spoon filling into indentations and cool completely.


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