Pink & White Cookies (Twist on the Jewish Classic)

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1. 1Step 1: Preheat oven to 375ºF/190ºC with the oven racks in the middle of the oven.
2. 2Step 2: In a large bowl with a stand mixer with a paddle attachment, or using a hand mixer, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes, making sure to scrape down the sides of bowl.
3. 3Step 3: Add egg, sour cream, vanilla, lemon zest, and juice and beat just until smooth.
4. 4Step 4: In a separate medium bowl, combine flour, salt, baking powder, and baking soda. Stir flour mixture into wet ingredients with a large spoon, a little at a time until combined. Dough should be thick and sticky.
5. 5Step 5: Line 2 baking sheets with parchment paper, and scoop 1/4 cup scoops with a cookie scoop or measuring cup and place them a few inches apart on the cookie sheet. I did 6 per sheet. Use a wet (clean!) finger or spoon to smooth out the edges and make them as round as possible.
6. 6Step 6: Bake for 12 minutes until the edges start to brown. Cool for 5 minutes on the baking sheet and then finish cooling on cooling racks (at least 30 minutes). You can round out the cookies a bit while they are still warm with your fingers too.
7. 7Step 7: Now it’s frosting time! To make your pomegranate juice, squeeze the sliced pomegranate through a mesh sieve over a bowl to catch the seeds. Alternatively, if you have just the arils, blend them in a food processor and strain through a sieve over a bowl.
8. 8Step 8: Combine the powdered sugar, corn syrup and enough pomegranate juice to make a thick but spreadable icing in a medium bowl.
9. 9Step 9: Transfer less than half the icing to another bowl and add the cocoa powder. Add enough water or pomegranate juice to make it the same consistency as the pomegranate frosting.
10. 10Step 10: Frost each half of the flat side (the bottom) of cookies with pink frosting, making a line in the center as straight as possible, let dry and then follow with the chocolate. Let the cookies dry before serving.