Giant Square Pistachio Shortbread Cookie Recipe

A rich and buttery Giant Square Pistachio Shortbread Cookie with a perfect balance of crunch and nutty flavor. A must-try for cookie lovers.

Cookies are my game and if you haven’t been to @vineyardgirlbakes on Instagram check out where and when I am in the Santa Ynez Valley.  This Giant Square Pistachio Shortbread Cookie is a favorite of mine because I love love love pistachios and their sweet nutty taste.  The buttery crunchy cookie crumb is just a bonus and create way to display that amazing pistachio flavor.

The entire cookie is made in the food processor and dumped into a square pan to bake in less than 30 minutes.  The aroma of this Pistachio Shortbread wafts throughout the kitchen when baking and sets the mood for a splendid dessert to come.

The size of this Pistachio Shortbread is outstanding and it can be sliced or broken up into pieces after being cooled to room temperature.  It’s a fun thing to serve for dessert after a casual meal with friends.

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Ingredients

• 3/4 cup roasted pistachios
• 1/3 cup confectioners’ sugar + more for dusting
• 1/2 cup cold butter, diced
• 1/2 teaspoon salt + more for top
• 1 teaspoon almond extract
• 3/4 cup all-purpose flour

(Serves 8)

Tips

• Use cold butter in shortbread cookies
• You can substitute almonds in this recipe
• When pulsing pistachios, don’t go overboard because they will become paste

To Prepare:

1. Preheat oven to 350 degrees.  Spray 9 x 9 square pan with cooking spray or oil and line with parchment paper, set aside.
2. In a food processor, add pistachios and pulse until coarse crumbs.  Remove 2 tablespoons of pistachios and set aside.
3. Add confectioners’ sugar and pulse 10 times.
4. Add diced butter and continue to pulse for 30 seconds.  Add salt, almond extract and flour — then process until sticky dough, about 1 minute.
5. Remove dough and fold together to remove any dry spots.  Place in prepared pan and press into an even surface.
6. Dust with confectioners’ sugar, remaining pistachios and salt.  Bake for 22-25 minutes, or until edges are lightly brown.  Remove and cool.
7. Lift from pan and slice or break apart with fingers.  Enjoy!