Pomegranate cookies from a syringe press

Ingredients:

• 2 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 2/3 cup sugar
• 1 large egg
• 2 tbsp. l. pomegranate molasses
• 3/4 tsp red food coloring
• 0.5 tsp finely grated orange zest
• Silver nonpareil, for decoration

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, pomegranate molasses, food coloring, and orange zest. Reduce mixer speed to medium-low; stir in the flour mixture and knead into a dough. The dough can be made up to 1 day in advance, covered, and refrigerated. Bring the dough to room temperature before filling the press.
2. Fill a cookie press with dough according to the manufacturer's instructions. Place cookies 2.5 cm apart on 2 baking sheets. Garnish with nonpareils.
3. Bake, rotating the baking sheets halfway through, until the cookies are set but not browned, 15-18 minutes. Let cool on the baking sheets for 5 minutes, then loosen the cookies from the baking sheets with a thin spatula and let cool completely. Repeat with the remaining dough.