This delicious savory shortbread cookie recipe from Alton Brown is a quick and easy treat that’s perfect for any occasion. With a blend of aromatic spices, crunchy pistachios, and a sprinkle of nigella seeds, these buttery cookies offer a unique and flavorful twist. Plus, you can easily swap in pantry staples for added flexibility!
Recipe Ingredients:
- 2 cups plus 2 tablespoons all-purpose flour
- 3 tablespoons rice flour
- 1 1/2 teaspoons kosher salt, divided
- 2 1/2 tablespoons nigella seeds, divided
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 sticks unsalted butter, at cool room temperature (58℉-62℉)
- 1/2 cup sugar
- 1/2 cup roasted, salted pistachios, chopped
- 1 egg, beaten with 1 teaspoon water
How To Make Savory Shortbread Cookies?
- Prepare Baking Sheets: Line 2 half-sheet pans with parchment paper and set aside.
- Mix Salt and Nigella Seeds: Combine 3g / 1/2 teaspoon of salt with 6g / 1 1/2 teaspoons of nigella seeds in a small bowl; set aside.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the remaining salt, nigella seeds, all-purpose flour, rice flour, cardamom, coriander, and black pepper.
- Cream Butter and Sugar: Attach the paddle attachment to your stand mixer. Cream the butter and sugar at medium speed for 3-5 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Combine Dough: Add the flour mixture to the butter mixture. Mix on the lowest setting until a dough just comes together, about 30 seconds. Add chopped pistachios and mix for an additional 10 seconds.
- Shape the Dough: Turn the dough onto a clean countertop, divide it in half, and shape each half into a 9-inch (23cm) log. Wrap each log in parchment paper and twist the ends to seal. Refrigerate for 1 hour or up to 24 hours.
- Preheat the Oven: Preheat your oven to 180℃ / 350℉ and position the rack in the middle.
- Slice and Bake Cookies: Unwrap one dough log and slice into 1/2-inch (1.25cm) rounds. Arrange cookies on the prepared baking sheet, brush with egg wash, and sprinkle with the reserved salt and nigella seed mixture.
- Bake to Perfection: Bake in the preheated oven for 15-17 minutes, until the bottoms are golden brown. Repeat with the second log of dough.
- Cool and Store: Transfer cookies to a wire rack to cool completely. Store in an airtight container or zip-top bag for up to 1 week.
Recipe Tips:
- Keep Butter Cool: Make sure your butter is at cool room temperature (14-16℃ / 58-62℉). Too warm, and the cookies may spread too much during baking.
- Chill the Dough Properly: Refrigerate the dough logs for at least 1 hour. This helps the cookies hold their shape and enhances the flavors.
- Slice Evenly: When slicing the dough, aim for 1/2-inch (1.25 cm) rounds to ensure even baking. Use a sharp knife for clean cuts.
- Egg Wash for Crunch: Brushing the cookies with egg wash not only helps the nigella seeds stick but also gives the cookies a nice golden color and a bit of crunch.
- Watch the Bake Time: Start checking the cookies at 15 minutes. You want the bottoms to be golden brown but avoid over-baking to keep the cookies tender.
How To Store Leftovers?
- Refrigerate: First, let the leftover savory shortbread cookies cool completely to room temperature. Then, store them in an airtight container or a zip-top bag in the refrigerator for up to 1 week to keep them fresh.
- Freeze: To freeze the cookies, place them in a freezer-safe bag or container once they are completely cool. You can also freeze the dough logs before baking. Cookies or dough can be frozen for up to 3 months
Nutrition Facts
- Calories: 108 kcal
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 99mg
- Potassium: 18mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 6g
- Protein: 1g
Check out More Recipes:
Alton Brown Savory Shortbread Cookies
Description
This delicious savory shortbread cookie recipe from Alton Brown is a quick and easy treat that’s perfect for any occasion. With a blend of aromatic spices, crunchy pistachios, and a sprinkle of nigella seeds, these buttery cookies offer a unique and flavorful twist. Plus, you can easily swap in pantry staples for added flexibility!
Ingredients
Instructions
- Prepare Baking Sheets: Line 2 half-sheet pans with parchment paper and set aside.
- Mix Salt and Nigella Seeds: Combine 3g / 1/2 teaspoon of salt with 6g / 1 1/2 teaspoons of nigella seeds in a small bowl; set aside.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the remaining salt, nigella seeds, all-purpose flour, rice flour, cardamom, coriander, and black pepper.
- Cream Butter and Sugar: Attach the paddle attachment to your stand mixer. Cream the butter and sugar at medium speed for 3-5 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Combine Dough: Add the flour mixture to the butter mixture. Mix on the lowest setting until a dough just comes together, about 30 seconds. Add chopped pistachios and mix for an additional 10 seconds.
- Shape the Dough: Turn the dough onto a clean countertop, divide it in half, and shape each half into a 9-inch (23cm) log. Wrap each log in parchment paper and twist the ends to seal. Refrigerate for 1 hour or up to 24 hours.
- Preheat the Oven: Preheat your oven to 180℃ / 350℉ and position the rack in the middle.
- Slice and Bake Cookies: Unwrap one dough log and slice into 1/2-inch (1.25cm) rounds. Arrange cookies on the prepared baking sheet, brush with egg wash, and sprinkle with the reserved salt and nigella seed mixture.
- Bake to Perfection: Bake in the preheated oven for 15-17 minutes, until the bottoms are golden brown. Repeat with the second log of dough.
- Cool and Store: Transfer cookies to a wire rack to cool completely. Store in an airtight container or zip-top bag for up to 1 week.
Notes
- Keep Butter Cool: Make sure your butter is at cool room temperature (14-16℃ / 58-62℉). Too warm, and the cookies may spread too much during baking.
- Chill the Dough Properly: Refrigerate the dough logs for at least 1 hour. This helps the cookies hold their shape and enhances the flavors.
- Slice Evenly: When slicing the dough, aim for 1/2-inch (1.25 cm) rounds to ensure even baking. Use a sharp knife for clean cuts.
- Egg Wash for Crunch: Brushing the cookies with egg wash not only helps the nigella seeds stick but also gives the cookies a nice golden color and a bit of crunch.
- Watch the Bake Time: Start checking the cookies at 15 minutes. You want the bottoms to be golden brown but avoid over-baking to keep the cookies tender.
Alton Brown Savory Shortbread Cookies
