Lemon Pomegranate Cookies

Makes approximately 3 dozen cookies

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup raw sugar
• I stick unsalted butter
• 2 egg yolks
• 1 teaspoon vanilla
• ¼ cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 cup pomegranate seeds

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix together the flour, baking soda, cream of tartar, and salt. Set aside. Cream together the sugar and butter with hand mixer, then beat in egg yolks one at a time until creamy. Stir in vanilla, lemon juice, and lemon zest. Gradually add in flour mixture. Mix well. Gently fold in pomegranate seeds in by hand.

Place heaping tablespoons of dough onto parchment-lined cookie sheets about 2 inches apart. I used a melon baller and it worked perfectly! Bake for 10 minutes or until edges are lightly browned. Cool completely. NOTE: if I don’t have unsalted butter, I use what I have and omit the salt