DIRECTIONS:

COOKIES

Step 1

Preheat oven 350 F and line 3 sheet pans with parchment

Step 2
In a large bowl, combine the oil, melted butter, powdered sugar, cane sugar, grapefruit zest, grapefruit juice, and salt

Step 3
Whisk until well combined, about 30 seconds. The mixture will appear slightly curdled

Step 4
Add the egg and whisk until smooth, thick, and glossy, about 30 seconds

Step 5
Whisk in the baking soda and fold in the flour with a spatula and mix until no streaks of flour remain

Step 6
Use a tablespoon to portion the dough into cookies place on prepared baking sheet

Step 7
Bake the cookies until light golden brown, 12 to 14 minutes, switching racks and rotating the pans front to back halfway through baking

Step 8
Take out of the oven and press down on cookies lightly with a flat bottomed cup and let cookies cool on the baking sheets

ICING

Step 1

Sift powdered sugar in medium bowl

Step 2
Add pomegranate juice and heavy cream

Step 3
Whisk until no lumps

Step 4
Spoon onto cooled cookies and place pomegranate arils on top while icing is still wet

Step 5
Allow icing to fully set before placing in an airtight container for up to 4 days.