This Dessert:

Bells and pomegranates

The bottom of the Meil — one of the Kohen Gadol’s eight garments — had bell and pomegranate tassels on the hem.

What you need:

Ingredients

• Mini chocolate chip cookie brittle dough

• 2 tablespoons blue sprinkles

• 2 tablespoons purple sprinkles

• Gold food coloring spray paint

Things

• Small shallow dish

• Lined baking sheet

• Parchment paper

• Long thin serving platter

How to Make it:

1. Heat oven to 375℉.

2. Divide the dough in half.

3. Working with 1-2 tablespoons of dough at a time, shape half the dough into chocolate chip shapes, as bells.

4. Again, working with 1-2 tablespoons at a time, shape the other half of dough into small teardrop shapes about the same height as the bells – these are pomegranate buds.

5. In a small shallow dish mix together the blue and purple sprinkles. Press the teardrops into the sprinkles one at a time to cover.

6. Lay out the bells and pomegranates on a lined baking sheet, leaving a little bit a space in between them to spread.

7. Bake the bells and pomegranates until lightly golden. Start checking at about 4 minutes and keep an eye on them as they will bake quickly.

8. When cool, ,ove the bells to a sheet of parchment paper and spray gold. Let dry.

9. Arrange the bells and pomegranates in a line on a platter in an alternating pattern, one bell, one pomegranate, one bell…