Description

These Salty Smoked Pistachio and Honey Shortbread Cookies offer a delightful twist on classic shortbread with the subtle sweetness of honey, the smoky depth of pistachios, and a touch of flaky sea salt. Perfectly buttery and crumbly, these cookies combine tart dried cherries or cranberries with a delicate balance of sweet and salty flavors, making them an irresistible treat 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

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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 honey and 1 teaspoon 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, mixing until a dough forms.
Add pistachios and cherries: Fold in 3/4 cup chopped smoked pistachios and, if desired, 1/4 cup dried cherries or cranberries, ensuring even distribution throughout the dough.
Chill the dough: Divide the dough into two equal parts. Roll each into a log approximately 1.5 inches in diameter using parchment paper. Wrap the logs tightly and refrigerate them for at least 2 hours to firm up.
Preheat oven and prepare cookies: Set the oven to 325°F (163°C). Slice each chilled dough log into rounds about 1/2 inch thick. Arrange the slices on a parchment-lined baking sheet. Top each cookie with extra chopped pistachios and a sprinkle of flaky sea salt.
Bake the cookies: Bake the cookies for 14 to 16 minutes or until their edges turn lightly golden. Once baked, allow the cookies to cool completely on the baking sheet before serving.

Notes

Using smoked pistachios adds a unique depth of flavor, but regular pistachios can be substituted if unavailable.
Chilling the dough logs is crucial for easy slicing and maintaining cookie shape during baking.
Adjust the amount of flaky sea salt topping to suit your taste preference for saltiness.
Dried cherries or cranberries are optional but add a pleasant tart contrast; you can omit or substitute with other dried fruits.
Store cookies in an airtight container at room temperature for up to one week for best freshness.