Ever had green shortbread? This shortbread recipe results in a pretty green treat full of yummy pistachio flavor perfect for Sta. Patrick’s Day, a spring tea or just an any day treat.
Pistachio is one of my favorite flavors, but I rarely cook with them. When I ran across this shortbread recipe that used pistachios and was so pretty green, I couldn’t wait to try it.
This shortbread recipe come together really quickly. I did have some issues getting the dough to form, but a teaspoon of water did the trick. I also lost a lot of pistachios when flipping the shortbread out of the pan. Next time, I’ll try to mix a few in to the dough. Overall, though, this is a delicious shortbread with a great pistachio flavor. I would suggest eating the shortbread within a few days as the flavor really diminished with time.
- 1/2 cup unsalted butter softened
- 1/2 of a 3.4 oz box instant pistachio pudding mix (I used Jell-O)
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup unbleached all purpose flour
- 1/3 cup pistachios, shelled and rough to finely chopped
Preheat oven to 300 degrees.
Grease an 8 or 9" pie plate or round cake pan with butter. If you want thicker shortbread, use an 8" pan.
Combine butter, pudding mix,sugar, salt and flour in a bowl and mix with a wooden spoon until it comes together to form a dough. I need a teaspoon of water to make the dough come together and used my hands a bit to mix.
Gently pat the dough in to the bottom of the prepared pan. Smooth surface with wax paper or a roller.
Prick the dough thoroughly with a fork.
Sprinkle pistachios over the top of the dough and gently push down.
Bake until deep golden brown around the edges, 40 minutes.
Immediately remove shortbread from pan and cut in to wedges while still hot.
Adapted from King Arthur Flour