Cream Cheese Gems with Pomegranate Jelly

You can make jam or jelly out of just about anything, from rose petals to cacti and from bacon to peppers. I never really considered using pomegranate juice to make jelly until recently, but then again, I was unfamiliar with the fruit for the first 80% of my life.

It’s no surprise that since I discovered it, the pomegranate has become one of my favorite fruits due to its gorgeous hue, myriad nutritional benefits, and terrific taste. Plus, as you can tell by the other posts this week, it’s highly adaptable.

How you consume your pomegranate jelly is up to you, but since the season of the ever-popular cookie swap is nearing and you can’t go to a holiday party without seeing a cookie tray smack dab in the middle of the dessert table, I would encourage you to use your jelly as the gem portion of these lovely little treats.

The delicate texture of the cream cheese cookies is made even more pleasant and exciting thanks to a roll in chopped hazelnuts. While you can certainly use any jam or jelly you have on hand, I think the color of the pomegranate is particularly delightful here. These little guys will definitely stand out even amongst the most gaudy of holiday decorations.