New recipes

Pistachio Shortbread

Pistachio Shortbread

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup natural unsalted pistachios, lightly toasted, chopped
  • 3/4 teaspoon vanilla extract

Recipe Preparation

  • Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.

  • Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

Reviews Section

Recipe Summary

  • ¾ cup all-purpose flour
  • 5 tablespoons confectioners' sugar
  • 1 pinch salt
  • ⅓ cup cold unsalted butter, cubed
  • 1 egg yolk
  • 3 tablespoons chopped pistachio nuts
  • 2 teaspoons crushed dried rose petals

Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.

Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.

Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.


Ingredients

  • 1 cup butter softened
  • 1 small box instant pudding pistachio flavored
  • 1/4 cup white sugar
  • 2 cups flour
  • 1/2 pistachios shelled and chopped
  • Wilton Leaf Green Gel Food Coloring

Instructions

This Homemade Pistachio Shortbread Recipe makes 18 triangles.

If you give this Homemade Pistachio Shortbread Recipe a try, I’d love to hear about it afterwards! Come back and tell me what you think, or if you made any changes or additions. And if you have a favorite shortbread recipe, let me know about that too – I absolutely love shortbread and I am always trying new recipes. Homemade shortbread tastes so much better than store bought…though I never can say no to Pecan Sandies, one of my favorite cookies.

Enjoy – and Happy St Patrick’s Day!

About Jenn

Jenn, AKA "The Rebel Chick," is a single woman who strives to help her readers live their best lives possible. Whether it be through sharing new recipes, sharing her dating stories, or encouraging people to embrace adventure and travel, she aims to inspire people to live full, happy and authentic lives.


Now, about those cookies.

Inspired by Chef Lori Stern’s Instagram-sensation edible flower cookies, these buttery-crisp shortbreads feature pretty green flecks and fabulous crunch courtesy of pistachios.

Many varieties of flowers are edible, but you’ll want to be certain the ones you’re using are culinary-grade. That means they’ve been grown and packed in conditions that are food-safe. You can order edible flowers online, or from some florists or grocery stores. Farmer’s markets are also a great source for edible blooms. When I can’t find edible flowers locally, I order mine here.


Pistachio Shortbread

These crunchy, pistachio-topped cookies are a lovely, pastel shade of green - perfect for your "green theme" gathering, or St. Pat's Day, of course.

Ingredients

  • 16 tablespoons (227g) unsalted butter, room temperature
  • 1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
  • 1/4 cup (50g) sugar
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pistachio flavor,* optional
  • 2 cups (234g) King Arthur Unbleached All-Purpose Flour
  • 2/3 cup (85g) shelled, finely chopped pistachio nuts, optional

*Use this flavor sparingly it's strong, and a little goes a long way.

Instructions

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.

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.

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.

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.

Perfect your technique

Pistachio Shortbread

Bake the shortbread until it's a deep golden brown around the edges, about 35 to 40 minutes.

Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.

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.


Pistachio Shortbread

Welcome back to Jeopardy, folks. Our Final Jeopardy category is.

And the Final Jeopardy answer is.

Remember to write that answer in the form of a question.

Time's up, contestants. Let's see what you've come up with.

What do Irish cows think when they eat shamrocks?

No, Susan, I'm sorry. Your wager was $12,100, which puts you at $100.

What do they call a hybrid Porsche Boxster in Dublin?

Well, no, Mike. Your wager is $500, so you remain in second place, behind our champion, Tracy.

What do you bake to bring to the office and share with your friends on St. Patrick's Day?

Absolutely right, Tracy! You remain our champion, with a 4-day total of $48,700.

(Wild applause Alex schmoozes with contestants fade to commercial. )

Sweet and green, indeed. That means lime. Or. kiwi? Mint? Green apple. Grapes. Honeydew.

It's fairly easy to think of sweet green flavors, but not many of them translate well to cookies, which in my opinion are the #1 thing you should bring to the office on St. Patrick's Day.

For me, there are only two types of green cookies that're worth heating the oven: lime, and pistachio.

Our Key Lime Snowball Cookies live up to their billing, but they're not green. Unless you add food coloring.

Which leaves us with pistachio. And Pistachio Shortbread, a tasty, “sweet and green” treat you can easily throw together on St. Pat's Eve, after the kids are in bed.

Here's where the cookies get their green color, and mild pistachio flavor: instant (not sugar-free) pistachio pudding mix. For best effect, select Jell-O brand. I've found store brands don't add nearly as much color.

Our best-selling classic nut grinder is the perfect tool for chopping pistachios to exactly the right size for this recipe.

Just fill with nuts, turn the handle, and spill out a pile of chopped nuts. And hey, it's only $9.95 you can't go wrong!

Preheat the oven to 300°F. Lightly grease two round 8” or 9” round cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

Place the following in a bowl:

16 tablespoons (227g) unsalted butter, room temperature
1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
1/4 cup (50g) sugar
1/2 teaspoon salt
1/8 to 1/4 teaspoon pistachio flavor,* optional

Add 2 cups (234g) King Arthur Unbleached All-Purpose Flour. Beat till well combined. 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.

Divide the dough in half. A scale makes this easy. 604g of dough in the bowl.

. becomes 302g of dough in each pan.

Smooth the surface of the dough with your fingers, or with a pastry roller.

Use a fork to prick the dough all over this allows any steam to escape, and prevents the shortbread from bubbling as it bakes.

Sprinkle 1/3 cup (43g) chopped pistachios into each pan.

Spread to cover the surface of the dough, pressing down gently.

Bake the shortbread until it's golden brown around the edges, about 35 to 40 minutes.

Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface. I always use a piece of parchment, so I can easily collect any fallen nuts and quickly press them back onto the shortbread, while it's still warm.

See the “corrugations” in the shortbread? That's from our USA Pans cake pan. Its base is ridged, promoting air circulation and a better bottom crust. Works like a charm!

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.

Looking good. Tasting good, too. I know, you can't resist go ahead, enjoy a warm wedge.

Transfer the shortbread wedges to a rack to cool. Or let them cool right on the parchment, if you've used it.

What's the difference between baking these shortbreads in an 8” pan (bottom cookie), vs. a 9” pan (top cookie)? 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.

Now THAT'S a green cookie I can really enjoy!

Speaking of green - look what I found beside my south foundation on the last day of February. Hope springs eternal, as do daffodils.


SAFFRON AND PISTACHIO / KESAR PISTA SHORTBREAD

I love desserts with saffron and pistachio. They are quintessentially Indian and the flavours can be used in a variety of sweet recipes.

Kesar Pista Ice Cream in the summertime is one of my personal favourites!

Kesar Pista Coconut Ladoo is great for special occasions.

You can also add badam or almond to the flavours like we have done with Kesar, Badam Pista Barfi

I had in mind to make saffron and pistachio biscuits of some sort during Diwali but the recipe got delayed. I then gave these a go with shortbread and couldn't be happier with the results.


Pistachio Shortbread

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Shortbread is one of the easiest sweet treats to make. This recipe requires only a few ingredients and a minimal amount of time to get rich, buttery cookies flecked with bright green pistachios and lemon zest. To keep the cookies from sticking to the pan and crumbling, make a sling out of parchment paper to easily remove the shortbread from the pan.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 325°F and arrange a rack in the middle.
  2. 2 Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide set it aside. Coat an 8-by-8-inch metal baking pan with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the pan, snugly creasing it into the corners. Coat the bottom of the parchment with more butter and set the pan aside.
  3. 3 Place the pistachios in a large frying pan over medium heat and toast, stirring occasionally, until they are aromatic and slightly golden, about 10 to 15 minutes. Remove them from the pan and allow to cool for 10 minutes.
  4. 4 Combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and the salt in a food processor. Process until the pistachios are ground and the mixture resembles coarse sand, about 30 seconds. Add the flour and pulse to combine, about 10 (1-second) pulses. Add the measured butter and lemon zest and pulse again until the dough is just blended and comes together, about 10 (1-second) pulses. Add the remaining 1/4 cup of whole pistachios and pulse until they are broken up into pieces about the size of peppercorns, about 10 (1-second) pulses.
  5. 5 Pour the mixture into the prepared pan and, using the base of a measuring cup or a glass, press it evenly into the pan. Use a fork to prick the shortbread gently all over the surface. Sprinkle the top of the shortbread evenly with the remaining 2 teaspoons of sugar. Bake until light golden brown, about 35 to 40 minutes.
  6. 6 Transfer the pan to a wire rack and allow the shortbread to cool for 15 minutes. To remove, grip the parchment hanging over the edges and pull the shortbread out of the pan. Transfer it to a cutting board and remove and discard the parchment. Using a serrated knife, cut the warm shortbread into 1-by-2-inch rectangles. Allow to cool completely before serving, about 10 minutes.

Pistachio Shortbread

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Shortbread is one of the easiest sweet treats to make. This recipe requires only a few ingredients and a minimal amount of time to get rich, buttery cookies flecked with bright green pistachios and lemon zest. To keep the cookies from sticking to the pan and crumbling, make a sling out of parchment paper to easily remove the shortbread from the pan.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 325°F and arrange a rack in the middle.
  2. 2 Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide set it aside. Coat an 8-by-8-inch metal baking pan with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges). Be sure to fit the parchment as smoothly as possible into the pan, snugly creasing it into the corners. Coat the bottom of the parchment with more butter and set the pan aside.
  3. 3 Place the pistachios in a large frying pan over medium heat and toast, stirring occasionally, until they are aromatic and slightly golden, about 10 to 15 minutes. Remove them from the pan and allow to cool for 10 minutes.
  4. 4 Combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and the salt in a food processor. Process until the pistachios are ground and the mixture resembles coarse sand, about 30 seconds. Add the flour and pulse to combine, about 10 (1-second) pulses. Add the measured butter and lemon zest and pulse again until the dough is just blended and comes together, about 10 (1-second) pulses. Add the remaining 1/4 cup of whole pistachios and pulse until they are broken up into pieces about the size of peppercorns, about 10 (1-second) pulses.
  5. 5 Pour the mixture into the prepared pan and, using the base of a measuring cup or a glass, press it evenly into the pan. Use a fork to prick the shortbread gently all over the surface. Sprinkle the top of the shortbread evenly with the remaining 2 teaspoons of sugar. Bake until light golden brown, about 35 to 40 minutes.
  6. 6 Transfer the pan to a wire rack and allow the shortbread to cool for 15 minutes. To remove, grip the parchment hanging over the edges and pull the shortbread out of the pan. Transfer it to a cutting board and remove and discard the parchment. Using a serrated knife, cut the warm shortbread into 1-by-2-inch rectangles. Allow to cool completely before serving, about 10 minutes.