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I have never in million years thought that moving would be so hectic and moving into your own home would make you insanely busy. We are now all moved in, but not completely settled in. Still have tons of boxes lying around in the basement (what a great place to dump stuff and just forget about—didn’t have this luxury in any of our previous residences). Well right now we are in the process of cleaning things up (and that includes the basement as well) and opening the boxes. So fortunately this past weekend, I found the Tripod and the boxes with my NICER bowls & plates (that I use to take pictures) and I also made something that was worth posting, so here I am finally in my virtual kitchen.

Another occasion to celebrate is “Cook’s Hideout” completes 4 years this month.

Coming to the Pistachio shortbread recipe, I bookmarked the recipe the minute I saw it on King Arthur Flour blog. I just loved the pista green color and the easy to make recipe, but it took me more than 2 months to get to it.

I used Earth Balance buttery sticks instead of regular butter making these Vegan. But after tasting them I realized that Earth Balance has more sodium % than regular unsalted sweet butters, so the shortbreads were little on the salty side, but still buttery & yummy.

Recipe from King Arthur Flour blog.

Print Recipe
Pistachio Shortbread Yum
Pistachio Shortbread
Course dessert
Cuisine american
Prep Time 20 minutes
Servings
cookies
Ingredients
  • 1 cup Unsalted Butter – at room temperature
  • 1 3.4 oz Pistachio . box of flavored Pudding mix (Jell-O brand preferred by experts at KAF as it gives the best color)
  • ½ tsp Salt
  • ¼ cup Sugar
  • 2 cups All-purpose Flour
  • ¼ tsp Pistachio flavor (I used Almond extract instead)
  • 2/3 cup Pistachios – finely chopped (optional)
Course dessert
Cuisine american
Prep Time 20 minutes
Servings
cookies
Ingredients
  • 1 cup Unsalted Butter – at room temperature
  • 1 3.4 oz Pistachio . box of flavored Pudding mix (Jell-O brand preferred by experts at KAF as it gives the best color)
  • ½ tsp Salt
  • ¼ cup Sugar
  • 2 cups All-purpose Flour
  • ¼ tsp Pistachio flavor (I used Almond extract instead)
  • 2/3 cup Pistachios – finely chopped (optional)
Pistachio Shortbread
Instructions
  1. Preheat oven to 300ºF. Grease 8” or 9” round baking pans or line them with parchment paper and grease the parchment.
  2. In a medium mixing bowl, beat butter, pudding mix, salt, sugar & extract until well combined.
  3. Slowly add flour and beat until incorporated. It is a little dry to begin with but will come together with continuous mixing. If it absolutely does not come together, dribble in a tablespoon of water and mix until it forms stiff dough.
  4. Divide the dough equally in the two baking pans. Smooth tops with fingers or a pastry roller (see KAF link for this nifty gadget).
  5. Prick the dough all over with a fork. Sprinkle the nuts on the top (if using) and gently press them down into the dough. Bake until its golden brown around the edges, about 35-40 minutes.
  6. Remove from the oven and gently flip them over onto a clean surface immediately. Use a sharp knife or a pizza cutter to cut into wedges while still warm. Let them cool and enjoy.
Recipe Notes

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12 thoughts on “Pistachio Shortbread for 4th Blog Anniversary”

  1. Moving and setting everything in it’s place is a hectic job, takes months. I recently started cleaning and clearing each room too. There are somany stuff, it’s unbelievable! Most went to Good Will, some to Library. I have also using up all the stuff in the pantry too, I feel like I am a hoarder! :PTake it easy and do it every weekend with others help.Pistachio Shortbread look yummy, love the green color.Enjoy the weekend.

  2. Hi Pavani, congrats on the 4th anniversary. The bread looks amazing, surely a keeper.Shifting can be very very tiring. I have changed 4 cities in the past 5 years so can actually write a thesis on it.LOLOpen a box a day(This is what I do) and take your own sweet time and yes I used to maintain a small diary to note down where I kept what, especially the important ones.Have a great weekend.

  3. Congrats Pavani, that’s gr8 ..4 years ..wow…gr8 going dear….and the bread looks awesome….just delicious….

  4. Thank you for featuring our shortbread on your Anniversary Blog! I hope the final unpack goes smoothly for you. Happy Baking! Frank @ KAF, baker/blogger.

  5. Congratulations on the blog birthday and wishing you many more years of happy blogging!I was smitten with that shortbread on the KAF blog too 🙂 this looks incredible!

  6. Congrats on this blog anniversary Pavani, wishing you more and more years..Cute green pistachio shortbread looks fabulous..

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