Hey there, it’s Natasha! If you’re craving something buttery, nutty, and a little bit different, you’ve gotta try this Pistachio Shortbread recipe. It’s super easy to make and the combination of pistachio pudding mix and chopped pistachios gives these shortbread bars a unique flavor that’s totally addicting. Plus, they’re perfect for sharing with friends and family—or keeping all to yourself (no judgment!).
Why These Pistachio Shortbread Bars Are a Must-Try
Shortbread is one of those classic cookies that never disappoints. But when you add pistachios and pistachio pudding mix into the mix? Oh man, it takes it to a whole new level! These bars are buttery, slightly crispy on the edges, and melt-in-your-mouth soft in the middle. And with a pop of green gel food coloring, they’re perfect for any occasion—festive and delicious all in one.
What You Need
- Butter: Softened butter for that perfect melt-in-your-mouth texture.
- Pistachio Instant Pudding: This little box is a game-changer. It gives the bars a rich pistachio flavor and keeps them soft.
- Sugar: Just the right amount to balance out all that nuttiness.
- Flour: All-purpose flour to make the dough come together.
- Pistachios: Chopped up to sprinkle on top for a crunchy finish.
- Gel Food Coloring: A few drops of green food coloring to make these bars extra festive.
How to Make Pistachio Shortbread
1. Prep the Pan & Oven
Preheat your oven to 300°F and grease an 8×8-inch pan. Set it aside while you get everything else ready.
2. Make the Dough
In a mixer, throw in the softened butter, pistachio pudding mix, and sugar. Mix it up until it’s smooth and creamy.
3. Add the Flour
Gradually add the flour, mixing until a dough starts to form. It should be soft but not sticky, so you can easily press it into the pan.
4. Press the Dough into the Pan
Press the dough evenly into your prepared pan using your fingers or the back of a spoon. Make sure it’s nice and flat!
5. Top with Pistachios
Sprinkle the chopped pistachios on top and gently press them into the dough so they don’t fall off when baking.
6. Score the Dough
Grab a knife and score the dough into 9 squares, then score each square into triangles (don’t cut all the way through—just score it to help you cut later).
7. Bake the Shortbread
Pop the pan in the oven and bake for about 30–35 minutes, or until the edges are golden brown. Let the shortbread cool in the pan for a few minutes before cutting along the scored lines. Let it cool completely before removing from the pan.
Tips for Success
- Chill the Dough (If You Need To): If the dough feels too soft to handle, stick it in the fridge for 20 minutes to firm it up.
- Color It Your Way: Add more or less food coloring depending on how green you want them to be!
- Storing: Keep the cooled shortbread in an airtight container. It’ll stay fresh at room temperature for about a week, or you can refrigerate it to keep it extra fresh.
Pistachio Shortbread: FAQs
1. Can I make these Pistachio Shortbread bars ahead of time?
Yes! You can make these bars ahead of time and store them in an airtight container for up to a week. If you need to keep them fresh even longer, you can refrigerate them. Just make sure they cool completely before storing.
2. Can I use salted pistachios instead of unsalted?
You can, but I recommend using unsalted pistachios for a better balance of flavors. If you only have salted pistachios, reduce the amount of salt you add to the dough by a little bit to avoid making the bars too salty.
3. What if I don’t have green food coloring?
No worries! You can skip the green food coloring, and the bars will still taste amazing. If you want a natural color, you can use matcha powder instead for a light green hue.
4. Can I use a different type of pudding mix?
The pistachio instant pudding mix really gives these bars their unique flavor, so I recommend sticking with it if you can. However, you can experiment with other flavors, like vanilla or even chocolate pudding, if you’re feeling adventurous!
5. How do I store these shortbread bars?
Store the cooled shortbread in an airtight container at room temperature for up to a week. If you want to keep them extra fresh, you can refrigerate them. Just let them come to room temperature before serving for the best flavor and texture.
6. Can I freeze Pistachio Shortbread?
Yes, you can freeze these shortbread bars! Just wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They’ll stay good for up to 3 months in the freezer. When you’re ready to enjoy them, let them thaw at room temperature.
7. Can I add extra nuts?
Definitely! If you’re a fan of extra crunch, you can add more pistachios to the dough or sprinkle some on top before baking. You could also try adding other nuts, like almonds or walnuts, for a twist on the flavor.
8. Can I double the recipe?
Absolutely! If you want to make a bigger batch, you can double the ingredients and bake in a larger pan (like a 9×13-inch pan). Just be sure to adjust the baking time, as it might need a little longer to cook through. Keep an eye on it toward the end!
These Pistachio Shortbread bars are honestly so easy to make and so delicious—you’re going to love them! They’re perfect for any occasion or just for treating yourself. Enjoy!
Pistachio Shortbread
Ingredients
- 1 cup butter softened
- 3.4 oz pistachio instant pudding small box
- ¼ cup sugar
- 2 cups all-purpose flour
- ½ cup pistachios shelled and chopped
- Wilton Leaf Green Gel Food Coloring
Instructions
- Preheat the oven to 300°F. Grease an 8×8 pan and set it aside.
- In a mixer, combine the butter, pistachio pudding mix, and sugar. Beat until smooth.
- Gradually add the flour and continue mixing until a dough forms.
- Press the dough evenly into the prepared pan, flattening it with your fingers or the back of a spoon.
- Sprinkle the chopped pistachios over the top and gently press them into the dough.
- Score the dough with a knife into 9 squares, then divide each square into triangles. Do not cut all the way through, just score it before baking.
- Bake for 30–35 minutes. Let it cool slightly in the pan before cutting along the scored lines. Allow the shortbread to cool completely before removing from the pan.
Notes
- For a richer green color, add a few drops of Wilton Leaf Green Gel Food Coloring to the dough.
- Be sure to score the dough before baking to make cutting easier once it’s cooled.
- Chilling the dough for a few minutes before pressing it into the pan can help with handling.
- If you don’t have pistachio instant pudding, consider using a similar flavor or adding finely ground pistachios to the dough for extra texture.
- Store the shortbread in an airtight container at room temperature for up to a week.
