Pomegranate Pistachio Cookies

2/3 cup shortening, soft
¾ cup organic sugar
½ tsp lemon zest (grated lemon peel)
½ tsp vanilla
2 eggs
4 tsp almond milk
2 cups unbleached flour
1 ½ tsp baking powder
¼ tsp sea salt
1 box pistachio instant pudding mix
seeds from 1 pomegranate

Cream shortening, sugar, lemon zest and vanilla. Add eggs and beat
​till light and fluffy. Stir in milk. Blend in flour, baking powder, salt
​and pistachio pudding mix. Blend in pomegranate seeds. Refrigerate
​for an hour. Form dough into about 24 1 inch balls. Place on 2
​ungreased cookie sheets. Flatten slightly with fingers. Bake at 350°
for ​10 minutes.

Alternative: use ½ cup of cranberries instead of pomegranate seeds.​​