Salted Honey Pistachio Cookies

Buttery perfection infused with the golden warmth of honey, kissed by a touch of sea salt magic. Then, the vibrant green pistachios join in, their nutty richness adding a delightful textural twist. Finally, a subtle citrus whisper, and we have salted honey pistachio cookies. Yum!

Inspiration:

My plan was to take updated photos of classic pistachio shortbread, a surprise cookie treat for my husband (his all-time favorite!) when an exciting idea sprouted: pistachio shortbread kissed with salted honey icing. But wait! Wouldn't a hint of citrus elevate the symphony of flavors? Intrigued, I decided to embrace the detour. My classic shortbread could wait, replaced by these pistachio-studded adventurers. They might not have been in the original script, but sometimes, the most delightful surprises blossom from unexpected detours. ?These cookies are more than just a treat; they're a whimsical ode to spontaneity. They whisper, life is full of delicious detours, embrace them and see where they lead. So, join me in this culinary adventure. Bake up a batch, surprise your loved ones, and remember that the sweetest moments often bloom from the seeds of the unexpected.

They would make a beautiful and unique treat for a cookie exchange along with our Pine Needle Shortbread, and Citrus + Herbal Shortbread.

Ingredients:

Pistachio shortbread:

• 1 cup butter softened (unsalted) (225 grams)
• ½ cup icing / powdered sugar (60 grams)
• 2 tablespoons granulated sugar
• ½ cup corn starch (68 grams)
• 1 pinch salt
• 2 cups all purpose flour (260 grams)
• 2 tablespoons roasted salted pistachios
• 1 tablespoon vanilla extract
• Zest of one medium-sized orange; save juice for icing, optional

Salted honey icing:

• Orange Honey Glaze
• 1 cup powdered sugar
• 2 tablespoons honey
• 1 teaspoon salt
• Juice of one orange, freshly squeezed

Optional: Additional crushed pistachios for topping over icing

Tools:

• Kitchen aid mixer or hand mixer for creaming butter
• I used an embossed rolling pin and a round cookie cutter to make them pretty
• Rolling pin for rolling out cookie dough before cutting
• Parchment paper
• Baking tray
• Sifter for icing sugar removes lumps in powdered sugar for smooth icing.
• Citrus zester
• Food paint brush to paint on icing optional; you can dip them into icing if preferred.
• Grinder, food processor, blender, or just a sharp knife to finely chop pistachios.

How to make them:

• In a medium bowl, cream the butter, crushed pistachios, granulated sugar, and powdered sugar until light and fluffy.

• Sift and stir in the flour, cornstarch, and salt until your dough is well blended. You will likely need to use your hands to form a ball. The dough will be somewhat soft.
• Cover your dough with plastic or beeswax wrap and refrigerate for 30 - 1 hour.

• Preheat the oven to 350 degrees F (176 degrees C).
• Line the cookie sheet with parchment paper.
• Roll the dough out to ¼ inch thickness on a lightly floured surface.

• Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.
• Place cookies 1 inch apart on the lined cookie sheets.
• Bake for 12 minutes in the oven or until golden at the edges.
• Cool on wire racks. While they cool, make the icing.

Salted honey icing:

• Sift powdered sugar into a medium-sized bowl
• Add honey, salt, and orange juice together.
• Mix until icing is formed. If it's too thick for your liking, add more honey or milk of choice. If you want it thicker, add another tablespoon of powdered sugar.
• Paint your icing onto your cooled shortbread cookies and let the icing solidify at room temperature.

Our tips for perfect shortbread:

1. Choose high-quality butter: with so few ingredients, choosing quality butter is important. 
2. Measure ingredients properly:  I know not every home baker will want to weigh their ingredients. I baked for years before even considering it! But, now that I weigh my ingredients, I never make a recipe without grams because just a little too much or too little of any one ingredient can throw off a recipe. And if I'm going through all the trouble to bake, I want to make sure it comes out just as I expected. Here is a great kitchen scale I recommend. If you don't use a kitchen scale, spoon and level your flour for increased likelihood of accuracy.
3. Chill before baking...sometimes: This recipe has very specific ratios with less butter so that it doesn't bubble and spread, in my experience the dough usually doesn't have to be chilled before baking. However, if I've over-handled it or kept it out too long, it still will become very soft and difficult to manage while rolling or cutting shapes. If your shortbread feels too soft, no need to worry. Just pop in the fridge for 20 minutes or so, or until you're ready to bake. 
4. Bake until golden: Despite the recommended baking time, it's best to let the shortbread get slightly golden before removing it from the oven. This ensures they are fully crisp and will continue to harden as they chill for easy handling.