Salted Honey Pistachio Cookies
These delectable salted honey pistachio cookies are the perfect treat with the ideal balance of sweet and salty flavors. Every bite is blissful. The subtle hint of citrus adds a refreshing touch, making it a perfect accompaniment to a cup of tea.
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Ingredients
Shortbread:
- 1 cup butter 227 grams, unsalted, softened to room temperature
- ½ cup icing / powdered sugar 60 grams
- 2 tablespoons granulated sugar
- ½ cup corn starch 68 grams
- 1 pinch 1 pinch salt
- 2 cups all purpose flour 260 grams
- 2 tablespoons roasted salted pistachios finely crushed, not to a fine powder, leaving some texture intact
- 1 tablespoon vanilla extract
- zest of one medium orange Reserve juice for icing, optional
Salted Honey Icing:
- 1 cup powdered sugar 125 grams
- 2 tablespoons honey
- 1 teaspoon salt
- Juice of one orange freshly squeezed
Instructions
Shortbread:
- In a medium bowl, cream together 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 minutes - 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 or cut into shapes using a cookie cutter. Place cookies 1 inch apart on the lined cookie sheets.
- Bake for 12 minutes in the preheated 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 a drizzle more of 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.
Notes
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 158mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 236IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg
Servings: 24 cookies
Calories: 146kcal