Salted Honey Pistachio Shortbread Cookies
Buttery shortbread cookies with nutty pistachios, sweet honey, and a hint of sea salt. Easy to whip up and even easier to fall in love with.
Ingredients
- 1 cup unsalted butter
- 3/4 cup powder sugar
- 2 1/3 cup all-purpose flour
- 1 cup salted pistachios
- 1/2 tsp fine sea salt
- 1 egg
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of a standing mixer with the paddle attachment, 1 cup unsalted butter and 3/4 cup powdered sugar. Mix until combined.
- Add 1 egg and 1/4 cup honey. Mix until combined.
- Pour the dry ingredients on top: 2 1/3 cups all-purpose flour and 1/2 tsp fine sea salt.
- Chop or smash the 1 cup of pistachios and fold into the dough.
- Roll the dough out on a lightly powdered sugared countertop. Cut out shaped cookies and place them on three light-metal colored cookie sheets lined with parchment paper.
- Bake for 10-15 minutes depending on how crunchy you like your shortbread. If you like them undercooked, get them out at 10 minutes. If you like a crunch, get them out at 15 minutes.
- Let the cookies sit on the hot cookie sheet for 5 minutes before removing them and allowing them to fully cool. Enjoy!
Nutrition
Calories: 169kcal Carbohydrates: 17g Protein: 3g Fat: 10g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.3g Cholesterol: 27mg Sodium: 53mg Potassium: 71mg Fiber: 1g Sugar: 7g Vitamin A: 260IU Vitamin C: 0.2mg Calcium: 11mg Iron: 1mg