flaxseed & pistachio shortbread cookies + white chocolate pomegranate ganache

I feel like this is just the most fun post today because its a cookie swap party! I couldn't think of a better way to debut a second cookie on my blog. Yes believe it or not this is only my second cookie recipe. You can find my other cookie recipe here for salted, dark chocolate, peanut butter, walnut, spelt flour cookies.

Don't worry I have many many many plans and ideas in the works to make sure more cookies land here for you. 

These shortbread cookies are a real delight and they taste as festive as they look. Plus they are super super simple to make. As much as there is a couple of steps with adding in the pomegranate ganache glaze it is so simple you won't even remember doing it after you have one bite! This recipe also doubles really nicely if you want to make a big batch. You can also freeze them after they are baked (and before the ganache goes onto them) then bring them out as needed for all the gatherings you are having over the holidays.

Miss Katherine of the blog Katherine in Brooklyn and Madeline of Madeline Marie Blog hosted this little online cookie get together and you can find all the other amazing cookie recipes below here! There are so many good ones to try, I pretty much know what I am going to be baking this holiday season!

This will be my last post before Christmas so I wanted to wish you all a very merry Christmas or whatever it is that you might celebrate. No matter what it is I hope your holidays are filled with loved ones and friends, really really good good, warming sips of cider and lots of wine! If you are wondering that is what I plan on doing for the next few days.

I will see you after Christmas with what I hope will be a delicious babka recipe, a winter harvest salad and maybe a baked french toast. I have many kitchen plans ahead of me.

Warm warm holiday wishes friends xx

flaxseed & pistachio shortbread cookies + white chocolate pomegranate ganache

cookie ingredients

1 cup butter

1/2 cup icing sugar

2 cups all-purpose flour

1/2 tsp salt

1 tbsp pure vanilla

3 tbsp flaxseeds

1/4 cup chopped pistachios

white chocolate ganache glaze

1 cup chopped white chocolate 

1/4 cup whipping cream

2-3 tbsp of pomegranate juice


preheat the oven to 350 degrees.

shortbread cookies

in the bowl of a standing mixer cream the butter and icing sugar together. add in the salt, flour and vanilla and mix until combined. 

next add in the chopped pistachios and whole flaxseeds mixing throughly with a wooden spoon.

on a lightly floured surface roll out the cookie dough to about 1/4 inch thick. cut out cookies with a cookie cutter, you can do any size or shape, get crazy will ya! 

place the cookies on a parchment lined cookie sheet and bake for 18-20 minutes. 

cool the cookies on a cooling rack before glazing.

white chocolate pomegranate ganache

roughly chop the white chocolate and place it in a small glass bowl.

to make the ganache scald the cream by heating it until bubbles start to form around the edge of the pan. pour the hot cream over the chopped white chocolate let sit for a couple of minutes and then and stir with a wooden spoon until the chocolate is completely melted. 

next add in 2-3 tbsp of pomegranate juice, you are mostly using it to get the colour you want. you can either buy pure pomegranate juice or you can buy pomegranates, cut them in half and squeeze the juice into a bowl.

chop some extra pistachios and shave some chocolate.

dip half of the cookie into the glaze place on a cooling rack that is positioned over a baking sheet. keep going until all your cookies are glazed. sprinkle the glaze with some chopped pistachios and shaved chocolate and place in the fridge until the glaze is cooled.