Salted Honey Pistachio Cookies 

These Salted Honey Pistachio Cookies are a delightful blend of buttery shortbread, nutty crunch, and a sweet-salty glaze. Soft, tender cookies are studded with roasted salted pistachios and brightened with a hint of orange zest. After baking, they’re glazed with a luscious salted honey icing made from honey, powdered sugar, and fresh orange juice. The result is an elegant, flavorful treat perfect for afternoon tea, cookie exchanges, or special occasions. With their balance of textures and flavors—and the option to decorate them with extra crushed pistachios—they’re as beautiful as they are delicious.

Ingredients

Shortbread:

• 1 cup (225 g) unsalted butter, softened
  
  

• ½ cup (60 g) powdered sugar
  
  

• 2 Tbsp granulated sugar
  
  

• ½ cup (68 g) cornstarch
  
  

• Pinch of salt
  
  

• 2 cups (260 g) all-purpose flour
  
  

• 2 Tbsp roasted salted pistachios, finely chopped (retain some texture)
  
  

• 1 Tbsp vanilla extract
  
  

• Zest of one medium orange (reserve juice for icing, optional)
  
  

Salted Honey Icing:

• 1 cup (125 g) powdered sugar
  
  

• 2 Tbsp honey
  
  

• 1 tsp salt
  
  

• Juice of one orange, freshly squeezed
  
  

Optional for topping: extra crushed pistachios

Directions

1. In a mixing bowl, cream together softened butter, powdered sugar, granulated sugar, crushed pistachios, and vanilla until light and fluffy.

2. Sift in flour, cornstarch, and salt. Mix until it forms a soft dough, using hands if needed. Wrap and chill in the fridge for 30–60 minutes.
   
   

3. Preheat oven to 350 °F (176 °C). Line baking sheets with parchment paper.
   
   

4. Roll dough to ¼‑inch thickness on a floured surface and cut into rectangles (~1½ × 2 in) or shapes. Place cookies 1 inch apart.
   
   

5. Bake for about 12 minutes, or until edges just begin to turn golden. Cool on wire racks. 

6. Meanwhile, whisk together icing ingredients (powdered sugar, honey, salt, orange juice). Adjust thickness by adding more honey or sugar as needed.
   
   

7. Once cookies are cooled, paint or dip the tops in icing. Let them set at room temperature. Optional: sprinkle with extra crushed pistachios.
   
   

Nutrients (per cookie, estimate)

• Calories: ~150 kcal
  
  

• Fat: 8–10 g (from butter and pistachios)
  
  

• Carbohydrates: ~15 g (mainly sugars and flour)
  
  

• Protein: ~2 g
  
  

• Sodium: moderate, depending on salted pistachios and added salt in icing