Pistachio Shortbread

Recipe by Cook's Hideout

I have never in million years thought that moving would be so hectic and moving into your own home would make you insanely busy. We are now all moved in, but not completely settled in. Still have tons of boxes lying around in the basement (what a great place to dump stuff and just forget about—didn’t have this luxury in any of our previous residences). Well right now we are in the process of cleaning things up (and that includes the basement as well) and opening the boxes. So fortunately this past weekend, I found the Tripod and the boxes...

Ingredients

• 1 cup unsalted butter (– at room temperature)
• 1 oz 3.4 Pistachio (. box of flavored Pudding mix (Jell-O brand preferred by experts at KAF as it gives the best color))
• (1.25l) fish stock
• (1.25l) fish stock
• 2 cups all-purpose flour
• (1.25l) fish stock (flavor (I used Almond extract instead))
• ⅔ cup pistachios (– finely chopped (optional))

Method

1. Preheat oven to 300ºF. Grease 8” or 9” round baking pans or line them with parchment paper and grease the parchment.
2. In a medium mixing bowl, beat butter, pudding mix, salt, sugar & extract until well combined.
3. Slowly add flour and beat until incorporated. It is a little dry to begin with but will come together with continuous mixing. If it absolutely does not come together, dribble in a tablespoon of water and mix until it forms stiff dough.
4. Divide the dough equally in the two baking pans. Smooth tops with fingers or a pastry roller (see KAF link for this nifty gadget).
5. Prick the dough all over with a fork. Sprinkle the nuts on the top (if using) and gently press them down into the dough. Bake until its golden brown around the edges, about 35-40 minutes.
6. Remove from the oven and gently flip them over onto a clean surface immediately. Use a sharp knife or a pizza cutter to cut into wedges while still warm. Let them cool and enjoy.

View the recipe instructions at Cook's Hideout