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Salty Buttery Pistachio Cookies

Rich, melt-in-your-mouth slice-and-bake shortbread cookies loaded with roasted pistachios and finished with a sparkling coarse sugar rim. The perfect balance of sweet and savory.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 2 hours 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 0.75 cup granulated sugar
  • 1 tbsp brown sugar light or dark
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract optional
  • 2.25 cups all-purpose flour
  • 0.5 tsp fine sea salt
  • 1 cup shelled pistachios chopped, roasted and salted
Assembly
  • 0.5 cup turbinado or demerara sugar for rolling
  • 1 pinch flaky sea salt for garnish

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Sharp knife

Method
 

  1. In a large bowl, beat softened butter and sugars until creamy (about 2 minutes). Add egg yolk and extracts; mix until combined.
  2. Whisk flour and fine salt together in a small bowl. Gradually add to the butter mixture on low speed until just combined.
  3. Fold in chopped pistachios by hand. Form dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Roll the chilled dough log in coarse sugar to coat the outside. Slice into 1/2-inch thick rounds.
  6. Place on baking sheets spaced 2 inches apart. Bake 12-14 minutes until edges are barely golden.
  7. Sprinkle with flaky sea salt immediately if desired. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Dough can be frozen for up to 3 months. Thaw in fridge overnight before slicing.