Pin A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
This cookie recipe has become my go-to for holiday gifting and afternoon treats. The dough is simple to prepare and I love that you can freeze it for spontaneous cookie cravings!
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 (optional): 2 tablespoons, for edges
- Flaky sea salt: For sprinkling
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream butter and 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.
- Add flour mixture:
- 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 logs:
- 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 dough:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Preheat and prepare pans:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Brush and coat logs:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice and arrange cookies:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Top with sea salt:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake cookies:
- 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.
Pin My family loves assembling these cookies together, from shaping the logs to sprinkling sea salt on top before baking.
Required Tools
Electric mixer, mixing bowls, parchment paper, rubber spatula, sharp knife, wire cooling rack, and baking sheets make this process easy and organized.
Allergen Information
Contains wheat (gluten), pistachios (tree nuts), eggs, and dairy (butter). Check ingredient labels if allergies are a concern.
Nutritional Information
Per cookie: 110 calories, 7 g total fat, 10 g carbohydrates, 2 g protein.
Pin Serve these cookies with afternoon tea or pack them in a gift tin for friends. The salty-sweet finish is always a delight.
Recipe Questions
- → How should the dough be prepared before baking?
The dough is shaped into logs, wrapped tightly, and chilled for at least one hour to firm up, which helps achieve clean slices and a tender texture.
- → What gives the shortbread its distinctive flavor?
Roasted pistachios add a rich, nutty flavor while the flaky sea salt sprinkled on top enhances the buttery sweetness and adds a subtle crunch.
- → Can I substitute the vanilla extract in the mixture?
Yes, almond extract can be used instead of vanilla to introduce a complementary nutty aroma and depth to the shortbread.
- → Is it possible to prepare the dough in advance?
The dough can be frozen for up to two months. When ready, slice and bake it directly from frozen, adding a couple of minutes to the baking time.
- → What baking temperature and time are recommended?
Bake the slices at 350°F (175°C) for 13 to 15 minutes, until the edges develop a delicate golden color.
- → Can I replace pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used as alternatives depending on your preference or availability.