Pistachio Shortbread

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Ingredients

1. 1 c unsalted butter, at cool room temperature
2. 1 (3.4 oz) box instant pistachio pudding mix, Jell-O preferred for best color
3. 1/4 c sugar
4. 1/2 t salt
5. 1/4 t pistachio flavor (optional)
6. 2 c flour
7. 2/3 c shelled, finely chopped pistachio nuts
8. cooking spray

Instructions

1. Preheat oven to 300°F.
2. Lightly grease two round 8 in or 9 in cake pans. (If you worry about the shortbread sticking in your particular pans, line them with parchment, and grease the parchment.
3. 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 T of water, until it does. This is a stiff dough.
4. Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers.
5. 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.
6. Bake the shortbread until it is a deep golden brown around the edges, about 35 to 40 minutes.
7. Remove the pans from the oven, allow to cool for about 1 minute, slice shortbread into 6-12 wedges and remove from pan. Do this while the shortbread is still warm, it is difficult to cut the shortbread when it is cold.
8. Transfer the shortbread wedges to a rack to cool.

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