Pomegranate & Lemon Cookie Bars

May 21, 2014

My grocery store has begun to carry a package of pomegranates already seeded from their mothership. This is huge, as the task of de-seeding a pomegranate is nightmarish. There are several “life hacks” cropping up about how to do it quickly with all kinds of kitchen instruments. Despite all those delicate and graceful ideas, I still find the fastest and most effective method is to just go wild on the thing with my bare hands. Maybe I should make a parody video of me doing just that.

As for these, I didn’t purchase the package because I would feel a little too lazy. And by that I mean the package costs $5. But, I still didn’t want to deseed a pomegranate. Which is where Dave comes in to heroically do it for me. And we both celebrated, because we then ate these cookie bars which are, as you can see, dynamite.

POMEGRANATE & LEMON COOKIE BARS from Rachel Schultz

POMEGRANATE & LEMON COOKIE BARS
Makes about 24

1 batch sugar cookie dough
3 ounce white chocolate chips
8 ounces cream cheese
1 cup powdered sugar
1 pomegranate, de-seeded
1 lemon, zested

Preheat oven to 325 degrees. Prepare cookie dough (leaving out cinnamon sugar snickerdoodle option in linked recipe above).

POMEGRANATE & LEMON COOKIE BARS from Rachel Schultz

Spread dough in an even layer on a rimmed baking sheet. Bake for 20-22 minutes. Allow to cool completely. Whip cream cheese with an electric mixer. Meanwhile, melt white chocolate. Slowly incorporate powdered sugar into cream cheese, continuing to beat. Add white chocolate and mix until smooth. Spread frosting over cookie bars. Top with pomegranates and lemon zest.

POMEGRANATE & LEMON COOKIE BARS from Rachel Schultz POMEGRANATE & LEMON COOKIE BARS from Rachel Schultz

POMEGRANATE & LEMON COOKIE BARS
 
Author:
Serves: About 24
Ingredients
  • 1 batch sugar cookie dough
  • 3 ounce white chocolate chips
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 pomegranate, de-seeded
  • 1 lemon, zested
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare cookie dough (leaving out cinnamon sugar snickerdoodle option in linked recipe above). Spread dough in an even layer on a rimmed baking sheet.
  3. Bake for 20-22 minutes. Allow to cool completely.
  4. Whip cream cheese with an electric mixer. Meanwhile, melt white chocolate.
  5. Slowly incorporate powdered sugar into cream cheese, continuing to beat. Add white chocolate and mix until smooth.
  6. Spread frosting over cookie bars.
  7. Top with pomegranates and lemon zest.

Inspired by Eat the Love.

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Comments

  • I knew it!!! I knew these had Rachel written all over them!! I don’t like sweets, but everyone around here is saying how amazing they are. Thanks for sharing!! :)

    • Rachel Schultz

      Thanks Lindsey!

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