Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1 large egg
• 2 tablespoons pomegranate molasses
• 3/4 teaspoon red food coloring
• 1/2 teaspoon finely grated orange zest
• Silver nonpareils, for decorating

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Instructions

1. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring and orange zest. Reduce the mixer speed to medium low; beat in the flour mixture until incorporated. (The dough can be made a day ahead; cover and refrigerate. Bring to room temperature before filling your cookie press.)
2. Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies 1 inch apart onto 2 baking sheets. Decorate with nonpareils.
3. Bake, switching the pans halfway through, until the cookies are set but not browned, 15 to 18 minutes. Let cool 5 minutes on the baking sheets, loosen with a thin spatula and let cool completely on the baking sheets. Repeat with the remaining dough.
4. Photograph by Levi Brown