Wednesday, March 16, 2011

Happy St. Patricks Day---Pistachio Shortbread Cookies

Pistachio Shortbread
I have already expressed my love for the Irish, when I posted my Irish Soda Bread recipe. Today, I will just tell you about this wonderful pistachio shortbread. Last year I received an e-mail from King Arthur Flour. It was a St. Patricks Day promo and featured this yummy looking green shortbread. I was immediately intrigued and taken in by the pretty green color. I thought of how much my grandkids would love green shortbread! I was a little concerned about the list of ingredients, as it called for a box of pistachio pudding, but I knew I had to give it a try. Shortbread normally calls for flour, sugar, and butter. When my kids were young, I made shortbread weekly. I always had the ingredients on hand. Since I love pistachios and shortbread, what could be better than to combine the two? These are a lovely treat for St. Patrick's Day! They are buttery and delicious. I hope you'll give them a try!


Pistachio Shortbread Cookies

1 cup unsalted butter (at cool room temperature)
1 box (3.4 oz.) instant pistachio pudding mix
1/4 cup sugar
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup finely chopped pistachio nuts

  1. Preheat oven to 300°F. Lightly grease two round pie plates. 8 or 9 inch. 
  2. In a medium bowl, beat together the butter, pistachio pudding, sugar, salt; then beat in flour. The mixture may seem a little dry at first; keep beating till it comes together.
  3. Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers.
  4. Use  fork to prick the dough all over; this allows any steam to escape. Divide the chopped pistachios between the two pans, spreading evenly and gently pressing them down into the surface of the dough.
  5. Bake the shortbread until it's a deep golden brown around the edges. About 35 to 40 minutes.
  6. Remove pans from oven and immediately turn each shortbread round out onto a clean work surface.
  7. Using pizza wheel or sharp knife, cut each round into 12 wedges. Do this while shortbread is warm; if you let it cool it won't cut easily….I do not do not do mine like this. I score the short bread before I put it into the oven and cut again when I take it out. I cool slightly and remove from pan.
Ready to go into the oven

Baked

 Yummy!



7 comments:

  1. Kathy, I love how these look! So green and festive! Great post and recipe!

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  2. Okay Kathy, now it's official, you are trying to make me go crazy, shortbread and pistachio nuts are two of my favorite things!!! Damn you woman, I NEED to eat those right now! I may even try them....I'm so pathetic.

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  3. I have some pistachios still from last week's FFwD recipe. I am going to make this - this looks fabulous, Kathy! Happy St. Patrick's Day! Oh, and I LOVE your shortbread pan. :)

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  4. These look soo good! What a great idea for St. Pat's Day!

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  5. Kathy, I love King Arthur flour recipes. They are the best! You did an amazing job with the shortbread tart. Love the bakeware, as well. This pistachio tart with the pistachio pudding certainly makes it yummy, and flaky.
    There are so many great dessert recipes that call for the addition of pudding has been such a great idea for at least thirty years, that I remember, using them.
    Have a wonderful weekend, my friend!

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  6. That looks really yummy, and a pretty shortbread pan too!

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  7. Two of my favorite things - Pistachios and Shortbread. Will definitely try this! Looks good! :)

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