Description

Delight in the perfect balance of sweet and salty with these Salty Smoked Pistachio and Honey Shortbread Cookies. Rich, buttery shortbread is enhanced by smoked pistachios, a drizzle of honey, and a sprinkle of flaky sea salt, creating an irresistible texture and flavor. Ideal for a sophisticated snack or a lovely dessert, these cookies combine nutty, smoky, and sweet notes for a unique 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

Cook Mode Prevent your screen from going dark

Instructions

Cream the butter and sugar: 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 to 3 minutes. Then add 3 tablespoons of honey and 1 teaspoon of 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 incorporate these dry ingredients into the wet mixture until a dough forms.
Add pistachios and cherries: Fold in 3/4 cup chopped smoked pistachios and, if using, 1/4 cup dried cherries or cranberries gently to evenly distribute throughout the dough.
Shape and chill the dough: Divide the dough into two equal parts. Using parchment paper, roll each portion into a log about 1.5 inches in diameter. Wrap the logs tightly with parchment paper and refrigerate for at least 2 hours to firm up.
Preheat oven and slice dough: Preheat your oven to 325°F (163°C). Remove the chilled dough logs from the refrigerator and slice each into 1/2-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper. 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 for 14 to 16 minutes, or until the edges turn lightly golden. Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to ensure they set perfectly.

Notes

For extra smokiness, ensure pistachios are pre-smoked or lightly toast them with smoked paprika before folding into the dough.
The dried cherries or cranberries are optional but add a lovely tart contrast to the sweetness of the honey.
Use parchment paper to prevent sticking and make rolling easier.
Store cookies in an airtight container at room temperature for up to one week.
Refrigerating the dough logs is essential to maintain shape and achieve the perfect shortbread texture.