Shortbread cookies always remind me of Christmas since both of my grandmas have baked them every year that I can remember. They are a staple at any cookie exchange or holiday dessert table! For this reason, I usually only think to make them during the holiday season - and it's probably a good thing because they are so melt-in-your-mouth delicious it is too hard to resist eating half a batch in one sitting! These cookies are my take on traditional shortbread cookies, made super festive by using green pistachio pudding mix and a sprinkle of red coloured sugar (because no one can make the originals better than grandma!). The texture is just what you would expect from a buttery shortbread, with a hint of pistachio flavour.
3/4 cup butter, room temperature
1 pkg. instant pistachio pudding mix (4 serving size)
1 and 1/4 cups all-purpose flour
Red coloured sugar crystals or red sprinkles
Preheat the oven to 375 degrees F and line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and pistachio pudding mix with an electric mixer or wooden spoon, until smooth. Gradually mix in the flour, adding about 1/4 cup at a time, until combined. You may need to use your hands to fully incorporate all of the flour.
Pinch of 1-2 Tbsp. worth of dough and roll into balls. Place them on the prepared cookie sheets and gently flatten with the heel of your hand. Sprinkle the red sugar or sprinkles on top of each cookie, gently pressing them into the dough so they stick on.
Bake for 11-13 minutes, until the bottoms of the cookies turns light golden brown. Remove from the oven and allow them to cool on the cookie sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. These cookies also freeze very well!