As a warm up to all that eating we do over Rosh Hashanah, JCC Association’s staff gathering committee decided that we ought to do a little bit… more. So they asked the staff to bring in baked goods on the Friday before the holiday to kick off 5777 in sweet style. The bake-off resulted in a nice chance to mingle with our coworkers before going our various ways for the High Holidays, as well as to sample some pretty tasty fare. Dina Yakar, our conference coordinator and registrar, placed first with her twist on white chocolate chip cookies.
“I didn’t use macadamia nuts because so many people have allergies, and normally I make them with craisins, because I like the sweet and salty taste, but I substituted pomegranate seeds instead for Rosh Hashanah,” she says of the recipe, which she describes as “quick and easy to make.”
On the second night of Rosh Hashanah, it is customary to eat a new fruit, and many opt for the pomegranate. With their abundant seeds, pomegranates symbolize that in the year ahead, we will be blessed with plenty.
White Chocolate Chip-Pomegranate Cookies
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar
2 eggs, room temperature
1 1/2 teaspoon vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (one 11 oz bag) of good quality white chocolate chips, or chopped white chocolate
1 cup pomegranate seeds
Preheat oven to 350 degrees Fahrenheit. Cream butter and sugars until fluffy.
Add vanilla and eggs, one at a time and beat well. Blend in flour, baking soda and salt.
Stir in white chips and pomegranate seeds.
Drop by teaspoon into ungreased cookie sheets.
Bake for 10-12 minutes.