By Brenda Storch, Messianic Rebbetzin of The Tabernacle
"This is a super easy cookie that doubles well.
I made them for Sukkot last year and they were a hit.
These are Rabbi Jeremy's favorite cookie!!!
Makes about 40 cookies."
1 pouch (1lb. 1.5 ounce)
sugar cookie mix
1 box (4 Serving size) pistachio
Instant pudding mix
1/4 cup flour
1/2 cup butter or margarine, melted
1 cup dry-roasted salted pistachio nuts, chopped
1/3 cup white wine
1/2 cup dried cranberries, chopped
Heat oven to 350 degrees.
In large bowl, stir together cookie mix, pudding mix and flour.
Stir in melted butter and eggs until soft dough forms, Add pistadhios and cranberries and mix well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press lightly with fingers to slightly flatten.
Bake 9-11 minutes or until edges are light golden brown.
Cool 2 minutes; remove from cookie sheet to wire rack.
Store tightly covered at room temperature.