Pistachio Shortbread Recipe

Introduction

Pistachio shortbread is a delicate, buttery treat with a subtle nutty flavor and a tender crumb. Infused with pistachio pudding and topped with chopped pistachios, this cookie offers a unique twist on classic shortbread. It’s perfect for afternoon tea or a special dessert plate.

Ingredients

• 1 cup butter, softened
• 3.4 oz pistachio instant pudding (small box)
• ¼ cup sugar
• 2 cups all-purpose flour
• ½ cup pistachios, shelled and chopped
• Wilton Leaf Green Gel Food Coloring (optional)

Instructions

1. Step 1: Preheat your oven to 300 degrees F. Lightly grease an 8×8-inch baking pan and set it aside.
2. Step 2: In a mixer, beat together the softened butter, pistachio instant pudding, and sugar until well combined.
3. Step 3: Gradually add the all-purpose flour and continue mixing until the dough starts to come together.
4. Step 4: Press the dough evenly into the prepared pan using your fingers or the back of a spoon to flatten it out.
5. Step 5: Sprinkle and gently press the chopped pistachios evenly over the top of the dough.
6. Step 6: Using a knife, lightly score the dough by cutting 9 squares and then dividing each square into triangles. Be careful not to cut all the way through; just score the surface to guide cutting after baking.
7. Step 7: Bake the shortbread in the preheated oven for 30 to 35 minutes, until the edges are lightly golden.
8. Step 8: Allow the shortbread to cool for a few minutes, then cut through the scored lines while still in the pan. Let it cool almost completely before gently removing pieces from the pan.

Tips & Variations

• For a subtle color boost, add a small amount of green gel food coloring to the dough along with the pudding mix.
• Use salted pistachios for a slight contrast, or toast the shelled nuts lightly for extra flavor before chopping.
• If you prefer a crunchier texture, bake an additional 3–5 minutes, but watch carefully to avoid browning too much.

Storage

Store pistachio shortbread in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. Reheat briefly in a warm oven to refresh their texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, you can substitute with vanilla or another flavored instant pudding mix, but it will alter the flavor profile and may not have the same nutty pistachio taste.

Is it necessary to score the dough before baking?

Scoring helps create neat, easy-to-cut pieces after baking without breaking the shortbread. It’s recommended but not absolutely required if you prefer cutting after baking.

Pistachio Shortbread Recipe

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★★★★★

4.9 from 84 reviews

This Pistachio Shortbread is a rich and buttery treat enhanced with the nutty flavor of pistachios and a subtle twist of pistachio instant pudding for extra moisture and taste. Baked at a low temperature to maintain a delicate crumb, this shortbread is both easy to prepare and perfect for serving as a refined dessert or snack.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 18 pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Base

• 1 cup butter, softened
• 3.4 oz pistachio instant pudding (small box)
• ¼ cup sugar
• 2 cups all-purpose flour

Toppings and Decoration

• ½ cup shelled and chopped pistachios
• Wilton Leaf Green Gel Food Coloring (optional, for visual coloring)

Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 300°F (150°C). Grease an 8×8 inch baking pan thoroughly and set it aside to be ready for the dough.
2. Mix Shortbread Dough: In a mixing bowl using a mixer, beat the softened butter, pistachio instant pudding mix, and sugar together until smooth and creamy. Gradually add the all-purpose flour and continue beating until the mixture forms a cohesive dough.
3. Shape the Dough: Press the dough evenly into the prepared pan. Use your fingers or the back of a spoon to flatten and smooth the surface, making sure it is evenly spread across the pan.
4. Add Pistachio Topping: Evenly press the chopped pistachio pieces into the top of the dough. This adds a lovely texture and nutty flavor to the shortbread.
5. Score the Dough: With a knife, gently score the dough into 9 squares, then cut each square diagonally to create triangular shapes. Be careful not to cut all the way through the dough; just score it lightly to define the shapes before baking.
6. Bake the Shortbread: Place the pan in the preheated oven and bake for 30 to 35 minutes until the shortbread is set and lightly golden around the edges.
7. Cool and Serve: Let the shortbread cool in the pan for a few minutes after baking. Then carefully cut along the scored lines to separate the pieces. Allow the shortbread to cool completely in the pan before removing to prevent breaking.

Notes

• Using pistachio instant pudding mix adds moisture and a subtle pistachio flavor; do not substitute with plain pudding.
• The optional green gel food coloring can be added to the dough or pistachio pieces to enhance the pistachio color aesthetically.
• Ensure not to overbake; the shortbread should remain light and tender rather than crisp.
• Chilling the dough before pressing into the pan can help with texture but is not necessary.
• This recipe works well for gifting when wrapped in parchment paper or stored in an airtight container.

Keywords: Pistachio Shortbread, Shortbread Cookies, Pistachio Dessert, Butter Cookies, Nutty Shortbread, Easy Baked Treat