Description
Delight in these Salty Smoked Pistachio and Honey Shortbread Cookies, a perfect blend of sweet honey, smoky nuts, and a touch of sea salt. Crisp on the edges with a buttery, melt-in-your-mouth texture, these cookies are ideal for sharing or enjoying with a cup of tea.
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
- Beat Butter and Sugar: In a mixing bowl, beat 1 cup of softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, which should take about 2 to 3 minutes.
- Add Honey and Vanilla: Mix in 3 tablespoons of honey and 1 teaspoon of vanilla extract until well combined with the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon fine sea salt to ensure even distribution.
- Form Dough: Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms without overworking it.
- Add Pistachios and Cherries: Fold in 3/4 cup chopped smoked pistachios and 1/4 cup dried cherries or cranberries if you choose to use them, for a burst of flavor and texture.
- Shape and Chill: Divide the dough into two halves. Roll each half into a 1.5-inch diameter log using parchment paper, then wrap and refrigerate for at least 2 hours to firm up the dough.
- Preheat Oven: Preheat your oven to 325°F (163°C) while the dough chills.
- Slice and Arrange: Slice each chilled dough log into 1/2-inch thick rounds and place them on a parchment-lined baking sheet, spacing them out.
- Add Toppings: Sprinkle extra chopped pistachios and flaky sea salt on top of each cookie for added crunch and flavor.
- Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, until the edges are lightly golden, creating a perfect texture.
- Cool: Allow the cookies to cool completely on the baking sheet before serving to let them set properly.
Notes
- Refrigerating the dough is essential for maintaining the cookie shape and texture.
- Smoked pistachios add a unique depth of flavor but can be substituted with regular pistachios if unavailable.
- Optional dried cherries or cranberries enhance the cookie with a sweet-tart contrast.
- For a more intense honey flavor, adjust the honey quantity slightly to taste.
- Store cookies in an airtight container at room temperature for up to one week.
