Save A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
I first made these for a holiday gathering, and they disappeared faster than any other treat. The combination of buttery dough and salty pistachios is irresistible.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter, room temperature: 1 cup (225 g)
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios, roughly chopped: ¾ cup (100 g)
- Large egg, lightly beaten (for brushing): 1
- Coarse or turbinado sugar (optional, for edges): 2 tablespoons
- Flaky sea salt, for sprinkling: as needed
Instructions
- Prepare dry ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add vanilla:
- Mix in the vanilla extract.
- Combine dough:
- Gradually add the flour mixture, mixing on low speed until just combined.
- Fold in pistachios:
- Fold in the chopped pistachios with a spatula until evenly distributed.
- Shape dough logs:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log.
- Chill dough:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Add egg and sugar coating:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice cookies:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Add flaky salt:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake:
- Bake for 13–15 minutes, or until the edges are just golden.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save Whenever I make these for my family, my kids love helping with rolling the dough and adding the salt. It has become a new favorite at our weekend tea time.
Required Tools
Electric mixer, mixing bowls, rubber spatula, parchment paper, baking sheets, sharp knife, wire cooling rack
Allergen Information
Contains: Wheat (gluten), Pistachios (tree nuts), Eggs, Dairy (butter). Always verify ingredient labels if you have allergies.
Nutritional Information
Per cookie: Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g
Save Enjoy these cookies with tea, coffee, or as a special snack. Their delightful texture and flavor are sure to impress every guest.
Recipe Q&A
- → How do roasted pistachios affect the texture?
They add a crunchy contrast to the tender shortbread, enhancing the overall bite with a nutty flavor and pleasant crunch.
- → What is the purpose of chilling the dough?
Chilling firms the dough, making it easier to slice cleanly and helping the shortbread keep its shape during baking.
- → Can I substitute the butter with a dairy alternative?
Butter contributes to the shortbread's tender crumb and flavor, so while alternatives are possible, they may alter texture and taste.
- → Why is flaky sea salt used as a topping?
Flaky sea salt adds a burst of savory flavor and a subtle crunch that balances the sweetness and richness.
- → How can I store these shortbread slices?
Store in an airtight container at room temperature for up to a week, or freeze dough for longer preservation before baking.