Ingredients
Serves: 24
Cookies:
8 ounces sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces (1 stick) unsalted butter, softened to room temperature
2 Tablespoons shortening
3 ounces granulated sugar
4 ounces packed brown sugar
1 whole egg, plus 1 egg yolk
1/2 teaspoon lemon extract
Pomegranate cheesecake batter:
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)
Preparation
