Pomegranate Snaps

2 sticks unsalted butter at room temperature

1 cup plus 6 tablespoons sugar

1/2 teaspoon vanilla extract

1 egg

1/3 cup pomegranate grenadine

3 cups all purpose flour

½  teaspoon salt

1 ½  teaspoon cinnamon

1 ½  teaspoon powdered ginger

Graduated sugar

 

Put softened butter into a mixing bowl. Add sugar slowly, and cream using an electric mixer until light and fluffy. Add vanilla, egg, and pomegranate grenadine, and continue until all is mixed well. In another bowl, mix flour, salt, cinnamon, and ginger. Add it to the butter mixture, and mix well.


Place dough on a large piece of wax paper, divide into 3 equal pieces and wrap well. Place them in the freezer for 30 minutes. Pre-heat oven to 350°F.

 

Remove and form each piece of dough into a log about 2 inches in diameter. Return them to to freezer for 20 minutes

 

Line a cookie sheet with parchment paper. Slice logs into 1/4-inch thick slices. Sprinkle the tops with granulated sugar, and bake them for 10 minutes, or until cookies are light brown on the bottom.