POM Pistachio Thumbprints

Ingredients:

• 150ml Crimson POM Wonderful Jelly*
• 230g all-purpose flour
• 2.5g (1 tsp) baking powder
• 1g (1 tsp) salt
• 175g unsalted butter
• 175g granulated sugar
• 1 large egg
• 5ml (1 tsp) vanilla
• 150g salted pistachios, finely chopped

*Crimson POM Wonderful Jelly:

• juice from 4-6 large POM Wonderful Pomegranates,** or 475ml POM Wonderful 100% Pomegranate Juice
• 40g arils from 1 large POM Wonderful Pomegranate
• 25ml (2 tbsp) lemon juice
• 1 packet liquid fruit pectin or half of a 50g package powdered fruit pectin
• 1kg granulated sugar

Directions:

• 1. Prepare Crimson POM Wonderful Jelly in advance of making cookies.*
• 2. Preheat the oven to 175C.
• 3. In a medium bowl, whisk together the flour, baking powder and salt.
• 4. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. On low speed, gradually add the flour mixture.
• 5. Put the pistachios in a shallow bowl. Shape heaping teaspoons of the dough into 2.5cm balls and roll in pistachios, pressing to coat. Place about 5cm apart on ungreased baking sheets. With your thumb, make a deep impression in the center of each cookie. Spoon teaspoon Crimson POM Wonderful Jelly into each hollow.
• 6. Bake for 10 to 15 minutes or until golden brown around the edges. Cool cookies on cookie sheets for 3 minutes and then transfer to a wire rack.

*Crimson POM Wonderful Jelly:

• 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 40g of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
• 2. Prepare fresh pomegranate juice.**
• 3. In a large saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil.
• 4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat.
• 5. Remove from heat and skim foam from jelly with a spoon. Discard foam.
• 6. Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand for 45 minutes to cool, then refrigerate for 1 hour. If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.