Creating Salty Smoked Pistachio-and-Honey Shortbread Cookies can be straightforward with these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add Honey and Vanilla: Mix in the honey and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt.
5. Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in Pistachios: Gently fold in the chopped smoked pistachios, ensuring even distribution throughout the dough.
7. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a log approximately 2 inches in diameter. Wrap it in plastic wrap and refrigerate for about 30 minutes.
8. Slice the Cookies: After chilling, remove the dough from the refrigerator and slice it into rounds about ½ inch thick.
9. Place on Baking Sheet: Arrange the cookie slices on the prepared baking sheet, leaving space between each.
10. Sprinkle with Sea Salt: Lightly sprinkle flaky sea salt on top of each cookie before baking.
11. Bake: Place the cookies in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
12. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Following these straightforward steps will guide you through an enjoyable baking experience, resulting in delicious cookies that will delight everyone.