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.
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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
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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.
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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.
