Thursday, May 19, 2005

Pistachio Shortbread Wedges

Pistachio Shortbread Wedges (Adapted from King Arthur Flour)

16 tablespoons unsalted butter, slightly softened
3.4 ounce box instant pistachio pudding mix
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups all-purpose flour
2/3 cup finely chopped pistachios

Preheat the oven to 300 degrees.

In a large mixing bowl, beat together butter, pudding mix, sugar, salt and vanilla until smooth and creamy. Add flour, beating until a stiff dough forms.

Evenly divide dough in half and place each into a 9" round baking pan coated with nonstick spray. Press and smooth dough to cover the bottom of the pans as evenly as possible. Prick dough all over the top with a fork. Scatter half of the pistachios in each pan, pressing down lightly to adhere them to the surface of the dough.

Place pans into the oven and baking until the edges are golden brown, about 32 to 38 minutes. Remove from the oven and immediately, but carefully, flip each shortbread round out onto a piece of parchment paper. Using a sharp knife, slice each warm round into 12 wedges. Turn the wedges pistachio-side up and place onto a wire rack to cool completely.

Makes 24 wedges.

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