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.
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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
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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.
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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: 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.
