This is a delicious, not too sweet, recipe from Baker's Banter at http://blog.kingarthurflour.com/ . I made them for Palm Sunday and came home with an emply platter.
Pistachio Shortbreads
1 cup softened butter
1 small box of pistachio instant pudding
1/4 cup sugar
1/4 tsp salt
2 cups flour
2/3 cup chopped pistachios
preheat oven to 300 degrees, line 2 round cake pans (8-9") with buttered parchment paper.
Cream the butter. Add the pudding, sugar and salt. Mix thoroughly. Add the flour, 1/2 cup at a time. Incorporate all of the flour (the dough will be very stiff). Press half of the dough into each of the prepared pans. Flatten with your fingers and prick each dough disc all over with a fork. Press half of the nuts into the surface of each disc. Bake for 30-40 minutes. Cut the cookies into wedges while they are still warm or they will crumble. Makes about 24 cookies.
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