Description
These buttery shortbread cookies are infused with floral honey and studded with crunchy smoked pistachios for an unforgettable sweet-and-savory treat. Perfect with afternoon tea or as a unique holiday cookie, they deliver melt-in-your-mouth texture and a salty nutty crunch that keeps you coming back for more.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup honey
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup smoked pistachios, chopped
Flaky sea salt, for sprinkling
Instructions
1. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
2. Add the honey and vanilla extract, and mix until fully combined.
3. In a separate bowl, whisk together the flour and cornstarch.
4. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
5. Divide the dough into two logs about 2 inches thick, wrap in parchment or plastic, and chill for at least 1 hour.
6. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
7. Slice chilled dough into 1/2-inch thick rounds and place on the baking sheet.
8. Sprinkle the tops with chopped smoked pistachios and a pinch of flaky sea salt.
9. Bake for 14–16 minutes until edges are just golden.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip chilling the dough—this step ensures the cookies keep their shape and texture during baking.
Use good-quality honey for best flavor, ideally clover or orange blossom.
Want more crunch? Add a few extra chopped pistachios inside the dough, not just on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg