Description
These Salty Smoked Pistachio and Honey Shortbread Cookies offer a delightful blend of sweet and savory flavors, featuring smoky pistachios, a hint of honey, and a touch of flaky sea salt for an irresistible crunch. Perfectly tender and buttery, these cookies are an elegant treat for tea time or special occasions.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
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
- Cream Butter and Sugar: In a mixing bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes. Add 3 tablespoons of honey and 1 teaspoon of vanilla extract, then mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon fine sea salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until a dough forms.
- Add Pistachios and Cherries: Gently fold in 3/4 cup chopped smoked pistachios along with 1/4 cup dried cherries or cranberries if you are using them.
- Form Dough Logs: Divide the dough into two equal parts and roll each into a log approximately 1.5 inches in diameter using parchment paper. Wrap the logs tightly and refrigerate for at least 2 hours to firm up.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Slice the chilled dough logs into 1/2-inch thick rounds and lay them out on a parchment-lined baking sheet. Sprinkle extra chopped pistachios and flaky sea salt over the top of each cookie.
- Bake and Cool: Bake the cookies for 14–16 minutes or until the edges turn a light golden brown. Remove from the oven and allow to cool completely on the baking sheet before serving.
Notes
- Optional dried cherries or cranberries add a subtle tartness that complements the smoky pistachios.
- Ensure butter is softened to room temperature for easier creaming.
- Refrigerating the dough logs is essential to maintain shape and texture while baking.
- Use flaky sea salt for a crunchy, salty finish contrasting the sweet honey.
- Store cookies in an airtight container at room temperature for up to one week.
