Description
These Salty Smoked Pistachio and Honey Shortbread Cookies combine buttery, tender shortbread with a unique smoky nutty flavor and a touch of honey sweetness, topped with flaky sea salt for a perfect balance of sweet and savory. Ideal for tea time or gifting, these cookies offer a delicious twist on a classic treat.
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 and Toppings
- 3/4 cup chopped smoked pistachios
- 1/4 cup dried cherries or cranberries (optional)
- 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 the mixture is light and fluffy, about 2 to 3 minutes. Add 3 tablespoons honey and 1 teaspoon vanilla extract, then mix until 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 to ensure even distribution.
- Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Then fold in 3/4 cup chopped smoked pistachios and 1/4 cup dried cherries or cranberries if using, evenly distributing them throughout the dough.
- Shape and Chill Dough: Divide the dough into two equal parts and roll each into a log approximately 1.5 inches in diameter using parchment paper to keep it smooth. Wrap the logs tightly and refrigerate for at least 2 hours to firm up.
- Preheat and Slice: When ready to bake, preheat the oven to 325°F (163°C). Slice each chilled dough log into 1/2-inch thick rounds and arrange them on a parchment-lined baking sheet. Sprinkle additional chopped pistachios and flaky sea salt on top for extra flavor and texture.
- Bake and Cool: Bake the cookies for 14 to 16 minutes, or until the edges turn lightly golden, signaling they are perfectly baked. Remove from oven and allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smooth dough.
- Chilling the dough logs is essential to maintain shape and to make slicing easier.
- Use smoked pistachios to impart a distinctive smoky flavor that sets these cookies apart.
- Optional dried cherries or cranberries add a subtle tart contrast that complements the sweet and salty flavors.
- Store cookies in an airtight container at room temperature for up to one week for best freshness.
- For a nuttier taste, toast the pistachios lightly before chopping.
