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Home » Recipes » Cookies, Brownies and Bar Recipes

Pistachio Cornmeal Butter Cookies

Published: Feb 10, 2022 by Chef Dennis Littley

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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.

stack of pistachio cornmeal cookies with a bite out of the top one on a white plate


 

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!

Table of Contents:
  • What ingredients so I need to make Pistachio Cornmeal Butter Cookies?
  • How do I make Pistachio Cornmeal Cookies?
  • Recipe FAQ’s
  • More Cookie Recipes for you to enjoy:
  • Recipe: Pistachio Cornmeal Butter Cookie Recipe

What ingredients so I need to make Pistachio Cornmeal Butter Cookies?

ingredients to make pistachio cornmeal 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?

four images showing how to start making the 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
four images showing the next steps in making the cookies
  • 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.
four images showing the final steps in making the cookies
  • 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)
baked pistachio cornmeal cookies on a baking sheet
  • 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
cornmeal pistachio butter cookies on a white plate

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.

pistachio cookies on a white plate with a glass of milk

I promise these cookies will not dissapoint and your friends and family will beg you to make more.

Recipe FAQ’s

What is the difference between shortbread cookies and butter cookies?

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.

Is cornmeal the same as polenta?

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.

Why are my butter cookies too hard?

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:

  • stack of peanut butter cookies on a white plate
    Easy Peanut Butter Cookie Recipe
  • a white plate with 5 ricotta lemon cookies and crumbs from one that was eaten
    Lemon Ricotta Cookies Recipe
  • peanut butter toffee pretzel cookies
    Toffee Pretzel Peanut Butter Cookie Recipe
  • close up of oatmeal granola cookies
    Oatmeal Granola Cookies Recipe

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cornmeal pistachio butter cookies on a white plate

Pistachio Cornmeal Butter Cookie Recipe

Chef Dennis Littley
This Italian butter cookie is crumbly and perfect for dipping in espresso! The cornmeal adds texture to the cookie, and the pistachios add a salty flavor.
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
refrigerate 30 minutes mins
Total Time 35 minutes mins
Course Cookie
Cuisine Italian
Servings 24 cookies
Calories 135 kcal

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 tablespoon unsalted butter (6 ounces) softened
  • 4 large egg yolks
  • 1 teaspoon 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

Notes

*if your not a fan of nuts omit them and just increase the cornmeal to 1 cup

Nutrition

Calories: 135kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 47mgSodium: 52mgPotassium: 52mgSugar: 5gVitamin A: 225IUVitamin C: 0.1mgCalcium: 9mgIron: 0.6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 19 votes (5 ratings without comment)

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    Recipe Rating




  1. Rhonda says

    December 30, 2024 at 1:13 pm

    5 stars
    These cookies were easy to make and delicious. Wasn’t sure I was going to be a fan of cornmeal, but I was pleasantly surprised. Mine ended up with crisp/firm edges and soft (not dry and crumbly) insides. Perfect in my book. Thanks for my new cookie this year!

    Reply
    • Chef Dennis Littley says

      December 30, 2024 at 5:27 pm

      You’re very welcome and I thought the same thing about the cornmeal but it was definitely love at first bite for me!

      Reply
  2. Karen Z. says

    March 31, 2022 at 9:56 am

    5 stars
    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.

    Reply
    • Chef Dennis Littley says

      March 31, 2022 at 10:04 am

      I know what you mean about eating just one, they’re almost addictive!

      Reply
  3. Virika says

    November 18, 2021 at 12:48 pm

    5 stars
    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!

    Reply
  4. Karen Klausmeyer says

    December 15, 2019 at 8:51 am

    5 stars
    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?

    Reply
    • Chef Dennis Littley says

      December 15, 2019 at 11:53 am

      That would work. adding a little salt to the processing will help mix it throughout.

      Reply
  5. sharon says

    January 14, 2014 at 10:08 pm

    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.

    Reply
    • Chef Dennis Littley says

      January 15, 2014 at 9:34 pm

      I hope you enjoy them Sharon, I certainly did!

      Reply
  6. Blair says

    December 24, 2012 at 10:29 pm

    5 stars
    I made them tiday, and my kids loved them!

    Reply
    • Chef D says

      December 25, 2012 at 10:16 am

      Thanks for letting me know, I’m happy to hear your kids enjoyed the cookies! Happy Holidays!

      Reply
  7. LinsFood says

    December 23, 2012 at 2:07 pm

    Hey, have just hopped over from G+. I am one of those who’s not tried a cornmeal cookie! I love pistachios, so I’m going to be brave and get over my psychological aversion (!) and try this recipe in the new year. And when I do, I’ll let you know what I think!

    Reply
  8. Christina @ Sweet Pea's Kitchen says

    August 17, 2012 at 10:44 am

    I have never tried cornmeal cookies before…They look incredible! 🙂

    Reply
  9. Good Food Good Friends says

    August 16, 2012 at 12:17 pm

    I love pistachios. Can’t wait to try these cookies!

    Reply
  10. kelly @ kellybakes says

    August 16, 2012 at 11:52 am

    I’ve been looking for sweet things to do with corn and I love pistachios so I will definitely give these a try! (though admittedly, it may be dangerous, as I could probably eat the whole tray!)

    Reply
  11. All That I'm Eating says

    August 16, 2012 at 7:29 am

    These look amazing! I’ve not made anything with cornmeal before.

    Reply
  12. Debra Kapellakis says

    May 25, 2012 at 9:59 am

    5 stars
    I have never had a corn meal cookie. I am excited to try to make these.

    Reply
    • Chef D says

      May 25, 2012 at 4:28 pm

      they were almost addictive, two batches are gone and I miss them!

      Reply
  13. Rebecca@A Dusting of Sugar says

    May 24, 2012 at 12:23 pm

    These look great! They always have these sandy, gluten free cookies at school that I love, but can’t for the life of me figure out how to make. Maybe corn meal?

    Reply
    • Chef D says

      May 24, 2012 at 12:29 pm

      definitely corn meal, and try replacing the all purpose flour with your favorite gluten free flour. It’s the butter that really kicks the flavor up, I don’t think the flours will affect the flavor, and the corn meal gives it the sandy texture.

      Reply
  14. Kim - Liv Life says

    May 23, 2012 at 12:23 pm

    I love the description of “sandy”!! Irresistible!!

    Reply
  15. Laura @ Family Spice says

    May 23, 2012 at 9:15 am

    i won’t say that it’s a sig of age, but… Lol! You are doing better than me. Since I had kids, I can’t seem to remember anything very well! I’ve never heard of a corn meal cookie. That I would have remembered!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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