sugar cookies with pomegranate butter cream

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adapted from The Craft of Baking

12 tablespoons (1 1/2 sticks) salted butter, at room temperature
1/2 cup granulated sugar
2 teaspoons real vanilla extract
1 large egg, at room temperature
2 cups unbleached, all-purpose flour, plus additional for rolling
1/2 teaspoon kosher salt
1 ounce semisweet chocolate, or a shy quarter-cup of chips, melted (optional)

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and vanilla on medium speed until well combined and fluffy, 3-4 minutes.  Scrape sides, add egg, and beat until thoroughly incorporated.  Reduce speed to low, and add flour in three installments, beating until just combined between additions.
If making both flavors, remove half the plain dough to wax paper, pat into a 1/2" disc, and wrap.  Add melted chocolate to remaining dough in the bowl, and beat briefly on low speed, just to combine.  Remove, then pat and wrap, as above.  Chill both discs at least one hour, or up to 5 days.  (Dough may also be frozen, well-wrapped, up to 1 month.)
Preheat oven to 350º.  Line two baking sheets with parchment.  On a clean, lightly floured work surface, roll vanilla dough out to a thickness of 1/4", rotating dough a few times as you roll, and running under the whole with an offset (or standard) spatula, once it's flat.  Cut the dough into desired shapes, and transfer to baking sheets.  Because these spread very little, they can be placed close together, 1/2" apart or so.  Bake 17-20 minutes, depending on cookie size, rotating trays (front to back, top to bottom) halfway through for even baking.  Cookies are done when tops are golden, edges approaching caramel, and surface sheen is gone.  If baking mixed sizes (i.e. large hearts and small cut-out centers), remove tiny cookies a few minutes before the large.  Remove cookies to rack, to cool.

Repeat with chocolate dough, if using.

Pomegranate Butter cream
1/2 cup (1 cube) salted butter, slightly softened
2 cups powdered sugar, sifted
3-6 tablespoons pomegranate molasses
4-7 drops red food coloring (optional)
Combine all ingredients in the bowl of a stand mixer, and fit with the paddle attachment.  Beat on lowest speed, 1 minute, to incorporate powdered sugar.  Raise speed to medium, and continue beating 3-4 minutes, until butter cream is creamy and light.
When cookies are completely cool, sandwich with pomegranate butter cream.  

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enjoy!