Description

These Salty Smoked Pistachio and Honey Shortbread Cookies combine the rich flavors of smoked pistachios and sweet honey with a delicate buttery crumb. Enhanced by a touch of vanilla and topped with flaky sea salt and extra pistachios, these cookies offer a perfect balance of salty and sweet in every bite. Ideal for an elegant snack or gift, they are baked to a golden perfection for a tender, melt-in-your-mouth texture.

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

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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 should take about 2 to 3 minutes. Add 3 tablespoons of honey and 1 teaspoon of vanilla extract, then mix everything until well combined.
Combine dry ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1/4 teaspoon of fine sea salt. Gradually add this dry mixture into the wet butter mixture, stirring continuously until a dough forms.
Fold in nuts and fruit: Gently fold in 3/4 cup of chopped smoked pistachios and, if using, 1/4 cup of dried cherries or cranberries to incorporate evenly throughout the dough.
Shape and chill: Divide the dough into two equal parts. Roll each portion into a log about 1.5 inches in diameter, using parchment paper to help shape. Wrap the logs tightly in parchment and refrigerate for at least 2 hours to firm up.
Preheat and slice: Preheat your oven to 325°F (163°C). Remove the chilled dough logs from the fridge and slice each log into 1/2-inch thick rounds. Arrange the rounds onto a parchment-lined baking sheet. Top each cookie with extra chopped pistachios and a sprinkle of flaky sea salt for added flavor and texture.
Bake and cool: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the edges just start to turn a light golden color. Remove from the oven and allow the cookies to cool completely on the baking sheet before serving or storing.

Notes

For best flavor, use smoked pistachios as they add a unique depth to the cookies.
Dried cherries or cranberries are optional but provide a nice tart contrast.
Refrigerating the dough logs is essential for clean slices and proper cookie shape.
Store cookies in an airtight container at room temperature for up to a week.
You can substitute honey with maple syrup if preferred, though aroma will vary.