Pistachio Sugar Cookie Squares

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: squares

Calories: 382kcal

Author: Lord Byron's Kitchen

The uncomplicated and delicious sugar cookie gets a fresh, new flavour profile, and an upgrade in this Pistachio Sugar Cookie Squares recipe. The classic sugar cookie base is pistachio flavoured and prepared with boxed pistachio pudding powder. Topped with a layer of delicious buttercream frosting and sprinkled with roasted, salted chopped pistachios, this cookie is simply irresistible!

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Ingredients

For the Sugar Cookie Base:

3/4 cup salted butter, softened
2 packages Pistachio Pudding Mix
1/2 cup sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-2 drops green food colouring, optional
2 cups all-purpose flour
1/4 teaspoon baking powder

For the Frosting:

3/4 cup vegetable shortening, softened
2 cups confectioner's sugar
2 teaspoons vanilla extract
2 tablespoons milk
1/2 cup chopped roasted salted pistachios

Instructions

Begin by preheating your oven to 350 degrees F. Line a 9×9 baking pan with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into squares.
Next, add the softened butter, dry pistachio pudding mix, and the sugar to a large mixing bowl. Beat until creamy and well combined.
Add in the eggs, vanilla extract, and almond extract. At this point, add a drop of two of liquid green food colouring as well if you prefer a more vibrant green colour to your finished squares. Beat into the butter mixture.
Finally, add in the flour and baking powder. Beat to combine.
Press the cookie dough into the prepared baking pan. Bake for 20 minutes or until the outer edges of the cookie dough is just very lightly browned. Remove from the oven and allow to fully cool before frosting.
To prepare the frosting, beat the vegetable shortening in a large mixing bowl. Add the confectioner’s sugar one cup at a time, beating well after each addition. Next, beat in the vanilla extract and milk.
Once the sugar cookie base is fully cooled, you can frost it. If you want to remove the base from the pan before frosting, lift it straight up and out using the excess parchment paper you left draped over the sides when preparing the pan for baking. If you prefer, you can leave the sugar cookie base in the pan and frost it as is. Lifting it out makes it easier to slice it into squares.
Make sure your frosting is at room temperature. Smear the frosting evenly onto the sugar cookie base.
Once the frosting is applied, sprinkle over the prepared pistachios. The thickness of the frosting and the light airiness of the chopped pistachios means that in all probability, they will not stick to the frosting. This is easy to fix. Simply lay your hand gently onto the pistachios and push down to embed them just slightly into the frosting.
These squares will stay fresh for about 3-5 days in a covered container and in a cool place.

Notes

Any brand of pistachio pudding will do just fine. And, if you can’t find the 99 gram size box, get one as close as you can to that. For non-Canadians, 99 grams converts to 3.5 ounces.

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