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Vanilla Pomegranate Oatmeal Cookies

As we enter the holiday season, we wanted to share this recipe that has our mouths watering. What a delightfully perfect time of year to use those colorful pomegranates along with your Lágrima vanilla. Thank you Zainab at Blahnik Baker for sharing your favorite recipes that feature Lágrima!



10 tablespoons unsalted butter, softened

½ cup plus 2 tablespoon granulated sugar

½ cup plus 2 tablespoons light brown sugar

1 egg, room temperature

2 teaspoon pure vanilla extract (I used Lagrima Vanilla extract)

1 cup cake flour, sifted

¾ cup bread flour

½ teaspoon baking soda

½ teaspoon sea salt

1 ½ cups old fashioned oatmeal

1 cup chocolate chips

½ cup pomegranate seeds (drained and dried on a paper towel)



In a medium bowl, whisk together the flours, baking soda, salt and oatmeal. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy about 2 minutes. Add the egg and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Using a stiff rubber spatula, fold in the chocolate chips and pomegranate seeds.

Cover dough with plastic wrap and chill for 30 minutes to an hour.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

Using a medium cookie scoop, arrange dough balls 2 inches apart. Bake cookies for 12-14 minutes or until lightly golden around the edges. Remove from oven and let cool on baking sheet for to minutes before transferring to a wire rack. Cool completely.


Adapted from Baked by Rachel


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Danielle Stroble December 09, 2013 3 tags (show) Add a comment

Grandmama Epstein's Famous Cookies

Grandmama Epstein's Sugar Cookies with Vanilla Butter Cream Frosting is submitted from the kitchen of Catherine Lenox - Texas, 2013

Catherine and Rebekah met at Clark Animal Hospital in St. Louis when they were both kennel attendants -- this is one of those jobs you take so you can apply to veterinary school and have at least one mention of 'experience' on your resume. Fast forward 10 years and a passion for food and animals still thrives. Catherine is now a veterinary nutritionist living in Houston, TX and operates Lenox Veterinary Nutrition Consulting.

Thank you Catherine -- we love your cookies!


1/2 cup butter
1 cup sugar

1 egg
1 teaspoon 
Lágrima Pure Vanilla Extract
1 tablespoon cream or milk
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

How to make these cookies:

Cream butter until soft, then beat in sugar, egg, vanilla, and cream.  Mix dry ingredients together, and stir in.

2 options from there:
  • You can roll the dough into a log and chill thoroughly, then cut a piece of dough off the log and roll out on a well-floured cutting board.  Cut into shapes desired with cookie cutters.  Keep the dough refrigerated until you are ready to roll it out - the dough will roll out better if it stays chilled.


  • Roll dough into balls and press onto cookie sheet - this will make thicker cookies.
Bake at 350 degrees F until golden brown - baking time will depend on the oven and the option selected (thinner cookies bake faster). My grandmother's recipe actually doesn't even have a bake time on there - she was like that in the kitchen, she just had a sixth sense for when things were done. Allow the cookies to cool before frosting.

Vanilla Butter Cream Frosting*

1/3 cup butter
3 cups sifted powdered sugar
1 1/2 teaspoons 
Lágrima Pure Vanilla Extract
3-4 tablespoons milk or cream

Mix ingredients in a mixer or by hand.  If it is too thick, add more milk.  If too runny, add more sifted powdered sugar.

Cook's Note: Adding a lot more more milk than the recipe recommends makes the frosting spread on the cookies more easily.
*Adapted from a Betty Crocker cookbook. 

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Rebekah Beam July 10, 2013 3 tags (show) 9 comments
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