Saturday, March 17, 2012

Pistachio Shortbread


1 cup softened butter
1 box (3.4 oz) instant pistachio pudding
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
2 cups flour
2/3 cup shelled chopped pistachio nuts

Preheat oven to 300*
Line a 10" x 15" cookie sheet with parchment paper and spray lightly with cooking spray.
In a medium mixing bowl, combine butter, dry pudding mix, sugar, salt and almond extract.
Beat in flour until well combined and smooth. 
(It may be easier to work ingredients together with your hands because this is a stiff dough.)
Press evenly onto prepared cookie sheet.
Sprinkle with chopped pistachios.
Bake at 300* about 35 minutes, until edges are turning golden.
Immediately lift from pan using edges of parchment paper.
While still warm, cut into bars.

About 24 cookies  


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