Description
Delicious and buttery Pistachio Shortbread cookies featuring a rich pistachio flavor enhanced by instant pistachio pudding and topped with crunchy chopped pistachios. These tender, crumbly treats are perfect for tea time or as a delightful dessert.
Ingredients
Shortbread Dough
- 1 cup butter (softened)
- 3.4 oz pistachio instant pudding (one small box)
- 1/4 cup sugar
- 2 cups all purpose flour
Topping
- 1/2 cup pistachios (shelled and chopped)
- Wilton Leaf Green Gel Food Coloring (optional, for decorative color)
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 300 degrees Fahrenheit. Grease an 8x8 inch baking pan thoroughly and set it aside to ensure the shortbread doesn't stick.
- Mix Ingredients: In a stand mixer or with a hand mixer, beat together the softened butter, pistachio instant pudding mix, and sugar until fully combined and creamy. Gradually add the all-purpose flour and continue mixing until the mixture starts to come together into a dough.
- Press Dough into Pan: Transfer the dough into the prepared baking pan. Use your fingers or the back of a spoon to press and evenly flatten the dough across the bottom of the pan for uniform thickness.
- Add Topping: Evenly press the chopped pistachio pieces onto the surface of the dough to add texture and nutty flavor.
- Score the Dough: Using a knife, gently score the dough into 9 equal squares and then cut each square diagonally into two triangles, creating 18 pieces total. Be careful not to cut all the way through the dough; just make shallow scoring lines to guide cutting after baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are lightly golden and the shortbread feels set to the touch.
- Cool and Serve: Remove the pan from the oven and let the shortbread cool for a few minutes in the pan. Then, carefully cut along the scored lines to separate the pieces. Allow the shortbread to cool almost completely in the pan before removing each piece to prevent breaking.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- You can skip the green gel food coloring if you prefer a natural look.
- Scoring the dough before baking helps achieve uniform pieces but avoid cutting through completely before baking to keep the shortbread intact.
- Store shortbread in an airtight container at room temperature for up to a week.
- For extra flavor, lightly toast the pistachios before chopping.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
