Pistachio Shortbread Cookies
Buttery pistachio shortbread cookies combine instant pudding mix and chopped pistachios in an easy press-in-pan dough. Cut into squares or triangles for a nutty treat.
Servings: 16 to 18 cookies
Calories: 203
Equipment
Ingredients
- 1 cup butter softened
- 3 to 4 drops green food coloring optional
- 1 (3.4 ounce) box pistachio instant pudding
- ½ cup powdered sugar
- 2 cups all purpose flour
- 1 cup chopped pistachios divided
Instructions
- Preheat oven to 300˚F. Grease 8 by 8 pan and line with parchment paper.
- Cream butter until soft (1 to 2 minutes). Add food coloring if desired. Add pudding mix and sugar and cream together until well combined. Add flour and mix until a dough forms. Add [adjutsable]½[/adjutsable] cup pistachios and mix until just combined.
- Press mixture into pan and flatten with an offset spatula (or a measuring cup). Sprinkle with remaining pistachios and press lightly into dough. Score dough into desired number of pieces (16 squares, or 9 squares, and each square in half diagonally).
- Bake 30 to 35 minutes. Cool 5 minutes, then cut through (while warm). Allow to cool and remove from pan.
Notes
Keep leftovers at room temperature in an airtight container for up to 7 days and in the freezer for up to 3 months.
Nutrition
Calories: 203 | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg