These cookies are super easy. They are normally made with pistachios on top, but because I brought them to a Saint Patrick's day potluck at work, I decorated them with these tiny little shamrocks instead. The pistachios are tastier, but these are definitely cuter. Sometimes style over substance will have to do. Plus, kids won't turn their noses up to sprinkles the way they might with nuts.
Éirinn go Brách says I.
Pistachio Shortbread Cookies
8 ounces of room temperature unsalted butter
1 3.4 ounce box of instant pistachio pudding mix
1/4 C sugar
1/2 tsp salt
1/4 tsp pistachio flavor or vanilla extract, both optional. I used vanilla.
8 1/4 ounces unbleached all-purpose flour
Shamrock sprinkles, or 3 ounces shelled and chopped pistachios
- Preheat the oven and line two 8 inch square cake pans with parchment. Spray the parchment with spray oil.
- In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat the butter, pudding mix, sugar, salt, and extract.
- Add the flour and continue to beat until combined. It will be dry at first but should come together. I've not had to add any water, but if you need to, add up to 1 T to get the dough to come together. It should be quite stiff.
- Divide the dough in two and press it into the two prepared pans. Prick the dough all over with a fork and lightly press the sprinkles or nuts into the dough.
- Bake for 35 to 40 minutes. The edges should be golden brown.
- When done, place a plate over the pan and flip out the short bread from the pan. Turn the squares back over onto a cutting board, and cut with a pizza cutter while they are still warm.
- Cool the cut cookies on a wire rack.
- Yield depends on how large you make your cookies.
This recipe is adapted from King Arthur Flour's website.
Linked to Katherine Martinelli