Save A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
These cookies became a staple in my holiday baking after I discovered the magic of adding pistachios. Every batch is polished off quickly, and the slice & bake method makes the process so simple that it fits into even the busiest schedule.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter (room temperature): 1 cup (225 g)
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios (roughly chopped): ¾ cup (100 g)
- Large egg (lightly beaten, for brushing): 1
- Coarse or turbinado sugar (optional, for edges): 2 tablespoons
- Flaky sea salt (for sprinkling): as needed
Instructions
- Prepare 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.
- Combine with 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.
- Form logs:
- Divide the dough in half. Place each half on 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.
- Preheat oven and prepare sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prep logs:
- Unwrap the dough logs. If desired, brush with beaten egg and roll in coarse sugar for a decorative edge.
- Slice and arrange:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange cookies 2 inches apart on prepared baking sheets.
- Add salt:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake:
- Bake for 13 to 15 minutes, or until the edges are just golden.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping with the slicing step, and seeing them sprinkle sea salt on warm cookies is always a sweet memory. These cookies have become a favorite for tea time with my family.
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, and dairy (butter). Always verify ingredient labels for allergies.
Nutritional Information
Per cookie: 110 calories, 7 g fat, 10 g carbohydrates, 2 g protein
Save Serve these shortbread cookies with a cup of tea or coffee for an elegant treat, and store leftovers in an airtight tin to maintain their crisp texture.
Kitchen Q&A
- → How do I ensure the shortbread stays tender?
Chilling the dough thoroughly before slicing helps maintain shape and tenderness during baking, preventing spreading and ensuring a delicate crumb.
- → Can I substitute the pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts work well as alternatives, providing similar crunch and nutty flavor.
- → Why sprinkle flaky sea salt on top?
Flaky sea salt adds a subtle savory contrast that enhances the buttery sweetness and nutty notes of the shortbread.
- → What is the purpose of brushing the dough with egg and sugar?
Lightly brushing with beaten egg and rolling in coarse sugar creates a decorative golden edge with added texture and sweetness.
- → Can the dough be frozen before baking?
Yes, the dough logs can be frozen for up to two months. Bake slices directly from frozen, adding 1–2 extra minutes to the baking time.