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.

Photos