Pistachio Shortbread


Pistachio Shortbread
Pistachio Shortbread
Print Recipe
I subscribe to King Arthur Flour and they send me frequent recipes that look very interesting. Since St. Patty's day is coming soon, I thought I would try this and share it with you. All I can say is it's awesome!!!! Simple, too. A great cookie to take to work or bring to someone special. PS-- I did not use the pistachio flavoring as I didn't have it in my pantry. I used vanilla. Also, you have to wait until it's totally cool to taste. The flavor comes alive once it's cool. This shortbread biscuit is not real sweet but it's packed with flavor.
Servings
20 biscuits
Servings
20 biscuits
Pistachio Shortbread
Print Recipe
I subscribe to King Arthur Flour and they send me frequent recipes that look very interesting. Since St. Patty's day is coming soon, I thought I would try this and share it with you. All I can say is it's awesome!!!! Simple, too. A great cookie to take to work or bring to someone special. PS-- I did not use the pistachio flavoring as I didn't have it in my pantry. I used vanilla. Also, you have to wait until it's totally cool to taste. The flavor comes alive once it's cool. This shortbread biscuit is not real sweet but it's packed with flavor.
Servings
20 biscuits
Servings
20 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 300°F. Lightly grease two round 8" or 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
  2. In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
  3. Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
  4. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Divide the chopped pistachios between the two pans, spreading them evenly and gently pressing them down onto 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 the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.
  7. Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. ****I used 8" pans and cut in to 10 slices each pan. Also, I weighed my batter so I would have equal weight (11.5 oz.) in each pan.
Recipe Notes

Tip from King Arthur:

"What's the difference between baking these shortbreads in an 8" pan, vs. a 9" pan? About 1/8" in height. Surprisingly, they bake in the same amount of time; and you really don't need to increase the amount of nuts on the top of the 9", vs. the 8". The 8" pan will yield just slightly smaller, slightly taller, slightly softer shortbreads."

Share this Recipe
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Pistachio Shortbread
Print Recipe
I subscribe to King Arthur Flour and they send me frequent recipes that look very interesting. Since St. Patty's day is coming soon, I thought I would try this and share it with you. All I can say is it's awesome!!!! Simple, too. A great cookie to take to work or bring to someone special. PS-- I did not use the pistachio flavoring as I didn't have it in my pantry. I used vanilla. Also, you have to wait until it's totally cool to taste. The flavor comes alive once it's cool. This shortbread biscuit is not real sweet but it's packed with flavor.
Servings
20 biscuits
Servings
20 biscuits
Pistachio Shortbread
Print Recipe
I subscribe to King Arthur Flour and they send me frequent recipes that look very interesting. Since St. Patty's day is coming soon, I thought I would try this and share it with you. All I can say is it's awesome!!!! Simple, too. A great cookie to take to work or bring to someone special. PS-- I did not use the pistachio flavoring as I didn't have it in my pantry. I used vanilla. Also, you have to wait until it's totally cool to taste. The flavor comes alive once it's cool. This shortbread biscuit is not real sweet but it's packed with flavor.
Servings
20 biscuits
Servings
20 biscuits
Ingredients
Servings: biscuits
Instructions
  1. Preheat the oven to 300°F. Lightly grease two round 8" or 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
  2. In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
  3. Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
  4. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Divide the chopped pistachios between the two pans, spreading them evenly and gently pressing them down onto 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 the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.
  7. Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. ****I used 8" pans and cut in to 10 slices each pan. Also, I weighed my batter so I would have equal weight (11.5 oz.) in each pan.
Recipe Notes

Tip from King Arthur:

"What's the difference between baking these shortbreads in an 8" pan, vs. a 9" pan? About 1/8" in height. Surprisingly, they bake in the same amount of time; and you really don't need to increase the amount of nuts on the top of the 9", vs. the 8". The 8" pan will yield just slightly smaller, slightly taller, slightly softer shortbreads."

Share this Recipe
Powered byWP Ultimate Recipe