Homemade Pistachio Shortbread Recipe
Homemade Pistachio Shortbread is a delightful buttery treat infused with the rich flavor of pistachios and a hint of pistachio pudding for extra moisture and taste. These tender, crumbly shortbread cookies are lightly scored before baking, making them easy to portion into beautiful triangular shapes. Perfect for a sophisticated snack or an elegant dessert accompaniment.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 18 triangular shortbread pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Dough
- 1 cup butter, softened
- 3.4 oz pistachio instant pudding mix (one small box)
- ¼ cup sugar
- 2 cups all-purpose flour
- Wilton Leaf Green Gel Food Coloring (optional, for color enhancement)
Topping
- ½ cup shelled pistachios, chopped
Instructions
- Prepare Oven and Pan: Preheat your oven to 300 degrees Fahrenheit. Grease an 8×8-inch baking pan thoroughly and set it aside.
- Make the Dough: In a stand mixer, beat together the softened butter, pistachio instant pudding mix, and sugar until well combined and creamy. Gradually add the all-purpose flour and continue mixing until the mixture starts forming a dough.
- Form the Shortbread Base: Press the dough evenly into the prepared baking pan, using your fingers or the back of a spoon to flatten and smooth the surface.
- Add Pistachio Topping: Evenly press the chopped shelled pistachios into the top of the dough, gently embedding them into the surface.
- Score the Dough: Using a sharp knife, lightly score the dough into 9 equal squares and then cut each square diagonally into two triangles. Be careful not to cut all the way through; just score to guide cutting after baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, until the edges are lightly golden and the shortbread is set.
- Cool and Serve: Allow the shortbread to cool in the pan for a few minutes. Then cut fully along the scored lines into triangles. Let the shortbread cool completely in the pan before removing and serving to maintain the shape.
Notes
- If you prefer a more vivid green color, add a small amount of Wilton Leaf Green Gel Food Coloring to the dough while mixing.
- Ensure butter is softened at room temperature for easier mixing and better texture.
- Scoring the dough before baking helps with even portions but avoid cutting through to keep the shortbread intact while baking.
- Store cooled shortbread in an airtight container at room temperature for up to one week.
Keywords: pistachio shortbread, pistachio cookies, shortbread recipe, homemade shortbread, pistachio dessert
Find it online: https://nayabaker.com/homemade-pistachio-shortbread-recipe/
