Description
These Salty Smoked Pistachio and Honey Shortbread Cookies offer a delightful balance of sweet and savory flavors with a buttery, crumbly texture. Infused with honey and vanilla, studded with smoky pistachios and optional dried cherries or cranberries, and finished with flaky sea salt, these cookies make a sophisticated and irresistible treat perfect for any occasion.
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
Instructions
- Prepare the Butter Mixture: In a mixing bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Then, add 3 tablespoons of honey and 1 teaspoon of vanilla extract and mix until well combined to infuse the dough with sweetness and flavor.
- 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, ensuring the dry ingredients are evenly distributed before gradually mixing them into the wet butter mixture until a cohesive dough forms.
- Add Pistachios and Dried Fruit: Gently fold 3/4 cup of chopped smoked pistachios and 1/4 cup of dried cherries or cranberries (if using) into the dough to add texture and bursts of flavor.
- Shape the Dough: Divide the dough into two equal portions. Using parchment paper, roll each portion into a 1.5-inch diameter log. Then wrap the logs tightly in the parchment paper and refrigerate for at least 2 hours to firm up the dough, making it easier to slice and bake.
- Preheat and Slice: Preheat your oven to 325°F (163°C). Once chilled, unwrap the dough logs and slice each into 1/2-inch thick rounds. Arrange the rounds on a baking sheet lined with parchment paper. Sprinkle extra chopped pistachios and flaky sea salt on top of each cookie round to enhance flavor and presentation.
- Bake and Cool: Bake the cookies for 14 to 16 minutes or until the edges are lightly golden, indicating they are perfectly baked. Remove from the oven and allow the cookies to cool completely on the baking sheet before serving, ensuring the shortbread sets with the ideal crumbly texture.
Notes
- Refrigerating the dough logs is crucial for easy slicing and maintaining the cookie shape during baking.
- For a more intense smoky flavor, ensure the pistachios are well smoked or consider lightly toasting them before chopping.
- Flaky sea salt on top adds a delightful salty crunch that contrasts beautifully with the sweet honey and dried fruit.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Optional dried cherries or cranberries add a lovely tang and sweetness but can be omitted if preferred.
