Description
These Salty Smoked Pistachio and Honey Shortbread Cookies offer a delightful balance of sweet and savory flavors. With a tender, buttery crumb enhanced by the smokiness of pistachios, a touch of honey, and a sprinkle of flaky sea salt, these cookies make a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
Add-ins
- 3/4 cup chopped smoked pistachios
- 1/4 cup dried cherries or cranberries (optional)
Toppings
- Extra chopped pistachios for topping
- Flaky sea salt for topping
Instructions
- Prepare the Butter Mixture: In a mixing bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, which takes about 2–3 minutes. Then add 3 tablespoons honey and 1 teaspoon vanilla extract, mixing until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon fine sea salt. Gradually add these dry ingredients into the wet mixture, mixing until a dough forms.
- Add Pistachios and Cherries: Fold in 3/4 cup chopped smoked pistachios and 1/4 cup dried cherries or cranberries, if using, ensuring an even distribution throughout the dough.
- Shape and Chill: Divide the dough in half and roll each half into a 1.5-inch diameter log using parchment paper. Wrap tightly and refrigerate for at least 2 hours to firm up.
- Preheat Oven and Slice: Preheat your oven to 325°F (163°C). Slice each chilled log into 1/2-inch thick rounds and arrange them on a parchment-lined baking sheet. Top each cookie with extra chopped pistachios and a sprinkle of flaky sea salt.
- Bake and Cool: Bake the cookies for 14–16 minutes, or until the edges turn lightly golden. Remove from oven and let them cool completely on the baking sheet before serving to allow full flavor development and set texture.
Notes
- For best results, use unsalted butter and adjust the flaky sea salt topping to your taste preference.
- Chilling the dough is essential for shaping the logs and for the right texture of the cookies.
- Smoked pistachios add a unique flavor, but you can substitute with regular pistachios if unavailable.
- Adding dried cherries or cranberries is optional but adds a nice tart contrast to the sweetness.
- Store cookies in an airtight container at room temperature for up to 1 week.
