Pistachio Shortbread
Baking • Bread, Cookie
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Ingredients
- 1 cup butter, softened
- 3.4 oz pistachio instant pudding mix (small box)
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1/2 cup shelled and chopped pistachios
- Wilton Leaf Green Gel Food Coloring optional
Directions
- Preheat your oven to 300°F and grease an 8x8 inch baking pan. Set it aside.
- In a mixing bowl, combine the softened butter, pistachio pudding mix, and sugar. Beat the mixture until it’s smooth and creamy.
- Slowly add in the flour and mix until a dough forms.
- Press the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon to smooth it out.
- Sprinkle the chopped pistachios over the top and gently press them into the dough.
- Score the dough with a knife to create 9 squares, then divide each square into triangles. Do not cut all the way through; just score it to make cutting easier later.
- Bake the shortbread for 30-35 minutes. Let it cool slightly in the pan, then cut along the scored lines. Allow it to cool completely before removing it from the pan.
