Description
These salty smoked pistachio-and-honey shortbread cookies are buttery, crumbly, and perfectly balanced with sweet honey and savory pistachios. A sophisticated twist on a classic cookie.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3 tablespoons honey
- 3/4 cup smoked pistachios, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt, plus more for topping
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add honey and vanilla extract, mixing well.
- Gradually stir in the flour and sea salt until the dough just comes together. Fold in the chopped pistachios.
- Transfer the dough to a floured surface and shape it into a log or press into a square pan. Chill for 30 minutes.
- Slice into rounds or squares and place them on the prepared baking sheet.
- Bake for 18–22 minutes until edges are lightly golden. Do not overbake.
- While still warm, sprinkle extra sea salt on top if desired. Let cool on a wire rack.
- Serve once cooled and store in an airtight container.
Notes
- Chilling the dough helps cookies keep their shape and enhances flavor.
- Use flaky sea salt for a gourmet touch on top.
- Try toasting pistachios before adding them to boost flavor.
- Cookies keep well in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pistachio shortbread, honey cookies, salty sweet cookies, smoked pistachio, easy shortbread