Buttery, moist and simply delicious. These are great cookies for holiday parties, baby showers, cocktail parties or just have a party so you can make these scrumptious treats! Makes 2 dozen cookies.
Cream the butter and sugar on high speed for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of Skylake Ranch Pomegranate Fruit Spread.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Tip: If you don’t want to use your thumb, (I have big thumbs so the cookies just don’t look as petit as they should) us the bottom of the 1/2 teaspoon. It makes a perfect circle for the fruit spread to go into.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.