My pistachio cornmeal butter cookie recipe is for an authentic Italian cookie that was passed on to me years ago. It’s perfect for dipping in your coffee or just a snack with a glass of milk.
I have to warn you that these cookies are addictive and you may find yourself eating a plateful before you even notice they’re gone!
What ingredients so I need to make Pistachio Cornmeal Butter Cookies?
Let’s start by gathering the ingredients we need to make Italian Pistachio Cornmeal Butter Cookies. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Pistachio Cornmeal Cookies?
- Add the pistachios to the bowl of your food processor.
- Pulse the pistachios until some are finely ground but you still have some pieces.
- Add the flour, corn meal, sugar, and salt and pulse until well blended
- Add the softened butter to the dry ingredients in the food proceesor bowl.
- Pulse until fully incorporated into the dry ingredients (scrape down the side of the bowl to make sure it gets fully blended)
- Add the eggs yolks and vanilla to the mixture.
- Pulse briefly until the dough forms on the blade.
- Dump the dough onto counter.
- Form the dough into a log and wrap it in plastic wrap.
- Refrigerate the dough for at least 30 minutes. Overnight is fine
- Slice the dough into ¼ inch circles and place on buttered cookie sheet (or parchment paper)
- Place the cookies into a 350 degree preheated oven.
- Bake for about 20 minutes or until the cookies are firm and golden, with a touch of brown on the outer edges.
- Allow the pistachio cornmeal butter cookies to cool completely on a wire rack
Those buttery sandy salty-sweet cookies will always take me back to my time with Mama Jeanette and I’m grateful for all the lessons learned in her kitchen and especially for these delicious cookies.
I promise these cookies will not dissapoint and your friends and family will beg you to make more.
Recipe FAQ’s
Shortbread cookies have a higher ration of butter to flour than butter cookies. Butter cookies still have a high proportion of butter, but the amount of flour and sugar is higher, which means they hold their shape better than a shortbread cookie.
Polenta and cornmeal are very close to being the same ingredient, except for one thing, the consistency of the grain. Polenta is more coarsely ground than cormeal, which it allows it to have a less mushy consistency when cooked.
The most common reason that butter cookies are tough or hard is that the cookie dough was over mixed. When the flour is mixed into the dough, the gluten begins to form. While gluten helps hold baked goods together, too much gluten (which happens when you over mix the dough) can lead to tough cookies.
If you think you overmixed the cookie dough, let it rest for 30 minutes to allow the gluten to relax.
More Cookie Recipes for you to enjoy:
Pistachio Cornmeal Butter Cookie Recipe
Ingredients
- ½ cup salted pistachios * chopped in food processor leave some pieces
- 1 cup all-purpose flour
- ¾ cup cornmeal recipe called for medium grind polenta
- ⅔ cup sugar
- pinch of salt
- 12 Tbsp unsalted butter (6 ounces) softened
- 4 large egg yolks
- 1 tsp vanilla
Instructions
- Add the pistachios to the bowl of your food processor.
- Pulse the pistachios until some are finely ground but you still have some pieces.
- Add the flour, corn meal, sugar, and salt and pulse until well blended
- Add the softened butter to the dry ingredients in the bowl of the food proceesor.
- Pulse until fully incorporated into the dry ingredients (scrape down the side of the bowl to make sure it gets fully blended).
- Add the eggs yolks and vanilla to the mixture. Pulse briefly until the dough forms on the blade.
- Dump the dough onto the counter and form the dough into a log.
- Wrap the log in plastic wrap. Refrigerate the dough for at least 30 minutes. (Overnight is fine)
- Preheat oven to 350 degrees
- Slice the dough into ¼ inch circles and place on a buttered cookie sheet (or parchment paper covered cookie sheet)
- Bake for about 20 minutes or until the cookies are firm and golden, with a touch of brown on the outer edges.
- Allow the pistachio cornmeal butter cookies to cool completely on a wire rack
Karen Z.
These cookies are fabulous. Not too sweet and the pistachios really shine. Buttery perfection and the cornmeal gives them a subtle crunchy texture. Hard to eat just one. Thanks so much for the recipe.
Chef Dennis Littley
I know what you mean about eating just one, they’re almost addictive!
Virika
I made these on a whim, as I remember having something similar years ago and I had some cornmeal to use up. They turned out so delicious my mother n law has requested they be a part of our Thanksgiving table this year! She makes a lemon whip that we dip cookies in and I bet these will pair perfectly with that!
Karen Klausmeyer
Just found this recipe. These look wonderful! Leaving for Italy in a few days but on return I’m going to make these for my sons. Love pistachios! If I have unsalted pistachios should I add salt to the food processor as I pulse them down?
Chef Dennis Littley
That would work. adding a little salt to the processing will help mix it throughout.
sharon
Years ago I worked in a school cafeteria. I was the baker and I made cornmeal cookies. I did not keep that recipe to my regret. We also baked in such large quantities so it would have been hard to break that down. So I was delighted to see your recipe and can’t wait to try it.
Chef Dennis Littley
I hope you enjoy them Sharon, I certainly did!