Ingredients

The following ingredients have 24 Servings
  • 8 ounces sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 ounces (8 Tablespoons) unsalted butter (softened to room temperature)
  • 2 Tablespoons shortening
  • 3 ounces (1/3 cup) granulated sugar
  • 3.75 ounces (1/2 cup packed) brown sugar
  • 1 whole egg (plus 1 egg yolk)
  • 1/2 teaspoon lemon extract
  • 6 ounces cream cheese (softened)
  • 1 Tablespoon unsalted butter (softened)
  • 1/4 teaspoon lemon extract
  • 1/3 cup pomegranate arils (plus 1/4 cup for garnish)
  • 1 cup powdered (confectioner's) sugar
  • 6 ounces white chocolate (I use Ghiradelli white chocolate buttons)

Instruction

  • Heat oven to 350 F. (325 convection)
  • Spray a mini muffin pan with non-stick spray and set aside.
  • Cookies
  • In a small bowl, whisk together flour, baking soda and salt; set aside. In the bowl of a stand mixer or a large mixing bowl, cream together the butter, shortening, granulated sugar, brown sugar, and lemon extract on high speed until creamy and combined, about 2 minutes.
  • Add egg and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. Don't over mix or your cookies will be tough and dry.
  • Bake at 350 F. for 12 minutes, or until cookies are lightly browned. Remove from oven and immediately use the end of a wooden spoon to form an indentation in the middle of each cookie, leaving a small edge around the outside; Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, make the cheesecake batter.
  • Pomegranate cheesecake batter
  • To a small mixing bowl, add cream cheese, butter, and lemon extract. Use a hand mixer to combine the ingredients until smooth and creamy. Slowly add powdered sugar, 1/3 cup at a time, scraping down sides of mixing bowl as needed.
  • Assembly
  • Add 1 Tablespoon of cheesecake batter into the center of each cookie.
  • Use 1/4 cup pomegranate arils to garnish the tops of the cookies.
  • Melt white chocolate over a double boiler and drizzle chocolate over the top of each cookie. Transfer to a refrigerator to chill until ready to serve.
  • Cookies must be stored in refrigerator.