Pistachio Shortbread Recipe
Our Pistachio Shortbread is an easy cookie recipe perfect for Saint Patrick’s Day desserts or for easy shortbread cookies any time of year! These buttery treats feature a vibrant green color and a delightful crunch from real pistachios.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 18 cookies
- Cuisine: American
Ingredients
Butter (softened) – 1 cup
Pistachio instant pudding (small box) – 3.4 oz
Granulated sugar – ¼ cup
All-purpose flour – 2 cups
Shelled pistachios (chopped) – ½ cup
Wilton Leaf Green Gel Food Coloring – 2 drops
Instructions
Preheat your oven to 300°F (150°C). Lightly grease an 8×8-inch square baking pan.
In a large bowl or stand mixer, cream together the softened butter, dry pistachio pudding mix, and sugar until smooth.
Gradually add the flour, beating on low speed until a soft dough begins to form. Add food coloring if a deeper green is desired.
Transfer the dough to the prepared pan. Use your hands or a spatula to press it into an even layer.
Sprinkle the chopped pistachios over the top, pressing them gently into the surface so they stick.
Use a sharp knife to score the dough into 9 squares, then score each square diagonally to create 18 triangles.
Bake for 30–35 minutes until the edges are just barely set.
Remove from the oven and immediately cut through the scored lines. Let cool completely in the pan before removing.
Notes
• Use room temperature butter for the best emulsification.
• Do not overbake; the shortbread should remain pale and not turn golden brown.
• If the dough is too crumbly, add 1-2 teaspoons of milk to help it bind.