Cookies
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.
genieinafilebox.com
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.
genieinafilebox.com