Dessert
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes. With the mixer running on low, pour in Monini Originale EVOO. Mix for 2-3 minutes. Add the egg and vanilla extract. Mix to combine. Add the flour mixture and mix for about 2 minutes. Wrap the dough in plastic wrap and put it in the fridge for at least 2 hours, up to overnight.
Remove the dough from the fridge and roll it out to about 1/2. Thick and cut out shapes. Place the cut cookies on a parchment lined cookie sheet and place in the freezer for 10-15 minutes, while you preheat the oven to 375. Bake the semi-frozen cookies at 375 for 8-9 minutes. Let them sit on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. To make the icing – Combine the sugar and 4 TBSP of the cream in a small bowl. Stir with a rubber spatula. Add the vanilla and vanilla bean paste or the pomegranate juice. Mix to combine. Add more heavy cream if needed. Spread icing on each cooled cookie with a spoon or offset spatula. Top with sprinkles.
