Description

Pistachio Sugar Cookie Squares are a delightful twist on classic sugar cookies, featuring a soft cookie base flavored with pistachio pudding mix and a luscious, creamy frosting topped with chopped roasted salted pistachios. Perfect for gatherings or as a sweet afternoon treat, these squares combine a tender texture with the nutty crunch of pistachios and a hint of almond extract for extra depth.

Ingredients

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Cookie Base

3/4 cup salted butter, softened
2 packages pistachio pudding mix (instant)
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

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, folding the paper to fit snugly with excess hanging over the edges. This excess will help lift the cookies out after baking.
Make Cookie Dough: In a large mixing bowl, beat together softened butter, pistachio pudding mix, and sugar until creamy and well combined.
Add Wet Ingredients: Beat in the eggs, vanilla extract, almond extract, and optional green food coloring until fully incorporated into the butter mixture.
Add Dry Ingredients: Add the all-purpose flour and baking powder to the mix. Beat until the dough comes together evenly.
Bake the Cookies: Press the cookie dough evenly into the prepared baking pan. Bake for approximately 20 minutes or until the outer edges are very lightly browned. Remove from oven and allow to cool completely before frosting.
Prepare Frosting: In a large bowl, beat vegetable shortening until smooth. Gradually add confectioner’s sugar one cup at a time, beating well after each addition. Then beat in vanilla extract and milk until the frosting is creamy and spreadable.
Frost the Cookies: Once the sugar cookie base is fully cooled, either lift it out of the pan using the parchment paper overhang or leave it in the pan. Spread the frosting evenly over the surface.
Add Pistachio Topping: Sprinkle the chopped roasted salted pistachios evenly over the frosting. Gently press down with your hand to embed the nuts slightly, ensuring they stick to the frosting.
Serve and Store: Cut into squares and serve. Store the cookie squares in a covered container in a cool place for 3-5 days to maintain freshness.

Notes

Using room temperature eggs and softened butter ensures a smooth batter and better texture.
If you prefer a more vibrant green color, add 1-2 drops of green food coloring to the batter.
Be sure to let cookies cool completely before frosting to prevent the frosting from melting.
The parchment paper lining makes it easy to remove the entire cookie slab from the pan for clean cutting.
These squares can be stored at room temperature in an airtight container for up to 5 days.