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 shortbread cookies for a holiday gathering and they quickly became everyone's favorite. The blend of pistachios and sea salt makes every bite 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 & 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 Mixtures:
- 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 & Chill:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log. Wrap tightly and refrigerate for at least 1 hour, or until firm.
- Prep Oven & Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Decorate Dough:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice & Arrange:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Sprinkle 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 My family loves these cookies as a tea-time treat, and they're always requested for gift boxes during holidays and special occasions.
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 Serve these pistachio shortbreads with coffee or tea for a refined snack. Their melt-in-your-mouth texture and salty-nutty kick make them stand out at any dessert table.
Kitchen Help
- → Can I substitute pistachios with other nuts?
Yes, you can replace pistachios with pecans, walnuts, or hazelnuts for different flavor profiles and textures.
- → What is the purpose of chilling the dough logs?
Chilling firms the dough, making it easier to slice thin rounds that hold their shape during baking.
- → How do I achieve the flaky sea salt finish?
Sprinkle flaky sea salt lightly over each slice before baking to enhance flavor and add texture.
- → Can the dough be frozen for later use?
Yes, freeze the logs wrapped tightly for up to 2 months; slice and bake directly from frozen, adding 1–2 minutes to baking time.
- → What is the best way to get a decorative edge on the cookies?
Brush the logs with beaten egg and roll in coarse or turbinado sugar before slicing to create a sparkling, crunchy edge.