Save to Pinterest 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 baked these for a family gathering and watched the whole batch disappear in minutes. Their crisp, delicate texture and buttery richness always impress guests.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter: 1 cup (225 g), room temperature
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios: ¾ cup (100 g), roughly chopped
- Large egg: 1, lightly beaten (for brushing)
- Coarse or turbinado sugar: 2 tablespoons (optional, for edges)
- Flaky sea salt: for sprinkling
Instructions
- Combine 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.
- Mix in dry ingredients:
- 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 dough:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log.
- Chill logs:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Preheat oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prep logs:
- 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.
- Add 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 to Pinterest This recipe is a staple for our holiday cookie box, and the kids love helping to roll the dough logs and sprinkle the salt.
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: 110 calories, 7 g total fat, 10 g carbohydrates, 2 g protein
Save to Pinterest Enjoy these shortbreads with a cup of tea or as an elegant sweet gift. Their crisp edges and buttery crumb make them irresistible.
Recipe FAQs
- → How do I ensure the shortbread stays tender?
Use room temperature butter and avoid overmixing once flour is added to maintain a tender crumb.
- → Can I substitute pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used to vary the flavor and texture.
- → What is the purpose of chilling the dough?
Chilling firms the dough, making it easier to slice into even rounds and helps maintain the shape during baking.
- → How does flaky sea salt enhance the shortbread?
It adds a delicate crunch and a burst of salty contrast that elevates the buttery sweetness.
- → Can the dough be frozen for later use?
Yes, the chilled logs can be frozen for up to two months and baked straight from frozen with slightly increased bake time.