Save 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 made these salted pistachio slice & bake shortbread cookies for a holiday gift exchange, and they stole the show with their beautiful edges and irresistible flavor. The ease of slicing and baking straight from the fridge turned prep into a stress-free ritual.
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: 1 (for brushing)
- Coarse or turbinado sugar: 2 tablespoons (optional, 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.
- Combine wet and dry:
- 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:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Prepare for baking:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Decorate edges:
- 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:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Top with 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 Sharing these cookies with my family after dinner became a sweet tradition—the salty crunch and buttery crumb made every bite memorable.
Required Tools
To create these cookies, you will need mixing bowls, an electric mixer, parchment paper, a rubber spatula, baking sheets, a sharp knife, and a wire cooling rack.
Allergen Information
Contains wheat (gluten), pistachios (tree nuts), eggs, and dairy (butter). Always verify ingredient labels if you have allergies.
Nutritional Information (per cookie)
Each cookie contains: Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g.
Save With simple steps and irresistible results, these cookies are perfect for gifts or a cozy afternoon treat.
Recipe Help & Answers
- → Can the dough be frozen before baking?
Yes, the dough can be frozen for up to two months. Slice and bake directly from frozen, adding 1–2 minutes to the baking time.
- → What is the purpose of chilling the dough?
Chilling firms the dough, making it easier to slice and helping the shortbread maintain its shape while baking, which yields a tender, crumbly texture.
- → Can pistachios be substituted with other nuts?
Absolutely, walnuts, pecans, or hazelnuts can be used instead to provide a different flavor and texture.
- → What does the flaky sea salt add to the shortbread?
Flaky sea salt adds a delicate crunch and enhances the buttery and nutty flavors with a subtle savory contrast.
- → Is it necessary to brush the dough logs with egg and sugar?
Brushing with egg and coarse sugar is optional but adds a decorative, crunchy edge and a slight caramelized sweetness to the shortbread slices.