Pomegranate Spritz Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1 large egg
• 2 tablespoons pomegranate molasses
• 3/4 teaspoon red food coloring
• 1/2 teaspoon finely grated orange zest
• Silver nonpareils, for decorating

1. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3. Beat in the egg, pomegranate molasses, food coloring and orange zest.
4. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated.
5. (The dough can be made a day ahead; cover and refrigerate.
6. Bring to room temperature before filling your cookie press.)
7. Fill a cookie press with the dough according to the manufacturer's instructions.
8. Press cookies 1 inch apart onto 2 baking sheets.
9. Decorate with nonpareils.
10. Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes.
11. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets.
12. Repeat with the remaining dough.
13. Photograph by Levi Brown

flour, baking powder, salt, unsalted butter, sugar, egg, pomegranate molasses, red food coloring, orange zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pomegranate-spritz-cookies.html (may not work)