Save A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
The first time I made these, the nutty aroma filled my kitchen and brought family running. I love how the dough can be prepared ahead and sliced fresh for guests or afternoon tea.
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
- Prep 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 vanilla extract.
- Combine Wet & Dry:
- Gradually add the flour mixture mixing on low speed until just combined.
- Fold in Pistachios:
- Fold in chopped pistachios with a spatula until evenly distributed.
- Shape & Chill Dough:
- Divide dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log. Wrap tightly and refrigerate for at least 1 hour until firm (can be chilled overnight).
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Coat Edges (Optional):
- Unwrap dough logs. If desired brush logs lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice & Arrange:
- Slice logs into ½-inch (1.2 cm) thick rounds. Arrange slices 2 inches apart on prepared baking sheets.
- Top & Bake:
- Sprinkle each cookie with a pinch of flaky sea salt. Bake for 13–15 minutes or until edges are just golden.
- Cool:
- Cool on baking sheets for 5 minutes then transfer to wire rack to cool completely.
Save My family adores dunking these buttery cookies in coffee or enjoying them straight from the oven during movie nights. They're always a hit at holidays.
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)
Calories: 110 Total Fat: 7 g Carbohydrates: 10 g Protein: 2 g
Save Serve with tea, gift in pretty tins, or savor them slowly for a delightful treat that lasts.
Recipe Guide
- → How do I achieve a tender shortbread texture?
Chilling the dough before slicing helps maintain shape and creates a tender, crumbly texture once baked.
- → Can I substitute pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used to vary the flavor and texture while keeping the crispiness.
- → What is the purpose of sprinkling flaky sea salt on top?
Flaky sea salt adds a delicate crunch and enhances the nutty, buttery flavors by providing a subtle savory contrast.
- → Is it necessary to brush the dough with egg before baking?
Brushing with beaten egg adds a slight shine and helps optional coarse sugar stick to the edges for a decorative finish.
- → How long can the dough be stored before baking?
The dough can be refrigerated for at least 1 hour or frozen for up to 2 months, allowing flexible preparation options.