The Tabernacle In Branson

The Tabernacle In Branson



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
  • 2 eggs
  • 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.
  • Cool completely.
  • Store tightly covered at room temperature.