Honey Pistachio Shortbread

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

This honey pistachio shortbread comes together quickly for a simply divine tea time cookie.

Shortbread is one of those cookies that I forget about a little. Generally it’s not as exciting as its cookie counterparts, the chocolate studded or enrobed kinds that we tend to default to.

Just look at any table a Girl Scout has set up and see what moves slowest — in my cookie-slinging days, it was the shortbread.

Good shortbread, however is far from boring. Yes, it’s a little crumbly, but that texture means it melts in your mouth, the butter and sugar dissolving on your tongue in sweet perfection. Simplicity at its best.

We’re all embracing minimalism anyway these days, right? Honey pistachio shortbread does spark joy.

Pistachio shortbread with tea

honey pistachio shortbread

I decided to make this recipe after getting a random craving for baklava. Baklava is a wonderful flaky, super-sweet, nutty dessert that I can’t resist when it is put in front of me — which is why I never make it myself.

While baklava most often uses walnuts, I’ve also had pistachio. The delicate flavor of pistachio is perfect for a tender shortbread. When it comes to shortbread, you want the overall experience to be that of a delicate cookie, not a WHAM of flavor.

Brushing honey on top of the warm shortbread adds floral sweetness to finish it off. Warm the honey before brushing it on at the very end of baking.

Pistachio shortbread slices

how to make shortbread

Shortbread is exceedingly easy to make. Aside from using only a few ingredients, it only takes minutes to mix together. If you have a food processor, it’s even easier!

Using a food processor, you first blitz the pistachios. You can make the pieces any size you like, but a smaller, more uniform size will mix better into the shortbread. However, take care to not process them all the way into tiny crumbs, as this can affect the texture of the cookie.

Next, add the flour, sugar, and salt, and pulse to combine. You can use brown sugar if you like, but since it is moist you’ll need to reduce the quantity of the butter a slight bit in order to preserve shortbread’s ratio. The ratio is what makes an utterly tender, crumbly cookie!

Cut your butter into chunks and pulse it in until the dough is a bit clumpy but still rather loose. Do you remember Moon Sand? It will look a little like that. If you continue to pulse, it will start to form into a ball and can result in a tough shortbread.

Pour the crumbles into a pan and press to even out. There’s no need to butter or line the pan because there is so much butter in the shortbread — you should have no problem getting the cookies out post-baking.

After the pistachio shortbread has baked, let it cool in the pan slightly, then cut and carefully remove to a wire rack to cool completely. Serve it up to your gal pals with hot tea for a relaxing afternoon.

Pistachio shortbread slices

cookies for kids’ cancer

This year I’m again participating in the Good Cookie Food Bloggers Valentine’s event. Last year I brought you my raspberry jam cookies and I’m so happy to be back with another cookie recipe.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

Donate here.

Pistachio shortbread with tea

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Pistachio shortbread with tea

Pistachio Shortbread

This honey pistachio shortbread comes together quickly for a simply divine tea time cookie.
Author : Megan Myers
5 from 3 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 18
Calories 188 kcal



  • Preheat the oven to 325°F.
  • In a food processor, pulse the pistachios until they are finely chopped. Add the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and becomes crumbly.
  • Dump the dough into an 8×8 square baking pan and press gently to even out. Prick holes all over the dough with a fork.
  • Bake until golden, about 45 minutes. When there is 5 minutes left of baking, warm the honey briefly and then brush all over the top of the shortbread, then return pan to the oven.
  • Let cool slightly, then slice and carefully remove slices to a wire rack to cool completely. Store in an airtight container.


Calories: 188 kcalCarbohydrates: 20 gProtein: 2 gSaturated Fat: 6 gCholesterol: 26 mgSodium: 98 mgSugar: 9 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

Be sure to check out all the other posts:

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly


About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 3 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This recipe looks amazing! Thank you so much for participating this year, I hope you’ll do it again next year!