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Review on the King Arthur Pistachio Shortbread -- fabulous!!!

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Joined: Jul 17, 2006


Posted to Thread #17861 at 11:40 pm on Mar 9, 2010

It looks JUST like the picture, too. I did half of it in a 9" springform pan and the other in an 8". MUCH prefer the 9" - nice and crisp-bite whereas the 8" was too soft to me... maybe if it was baked a bit longer.
King Arthur Flour
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.

1 cup unsalted butter, at cool room temperature
1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pistachio flavor, optional
2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup shelled, finely chopped pistachio nuts, optional [I used roasted salted... and cut down on salt above]


1) Preheat the oven to 300F. 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.

2) 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.

3) 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.

4) 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.

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

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

7) 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.

Yield: 24 shortbread wedges.

Tips from our bakers [I disagree... 9" baked faster and crisper - 8" needed more time. cheezz]

What's the difference between baking these shortbreads in an 8" pan, vs. a 9" pan? 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.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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