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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

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. Happy When Not Hungry says

    May 22, 2012 at 9:02 pm

    These cookies look awesome! I love pistachios so I def need to make these. Thanks for sharing!

    Reply
  2. Elin says

    May 22, 2012 at 7:31 pm

    Congrats Chef !!! Mama Jeanette’s cookies a winner alright! Well done ! 🙂

    Reply
  3. Kate says

    May 22, 2012 at 7:34 pm

    Your description is beautiful. I love how so many tastes and aromas can make a memory live on. I’m a huge fan of anything slaty and sweet, so these sound heavenly to me. Be well and congratulations. 🙂

    Reply
  4. alyce culinary thymes says

    May 22, 2012 at 3:24 pm

    5 stars
    I bet these have a great texture!

    Reply
  5. Anita at Hungry Couple says

    May 22, 2012 at 2:03 pm

    I love this combination of flavors. I’m not much of a cookie eater but I’m saving this one!

    Reply
  6. Jenn and Seth (@HomeSkilletCook) says

    May 22, 2012 at 1:49 pm

    what a wonderful idea to use cornmeal in cookies! i’m so intrigued, i need to try this!

    Reply
  7. CJ at Food Stories says

    May 22, 2012 at 2:12 pm

    Congratulations on your foodbuzz top 9, today!

    Reply
  8. Cheryl S. says

    May 22, 2012 at 12:48 pm

    5 stars
    These cookies look amazing!!!! Going out to purchase some pistachios as soon as I finish typing this sentence! 🙂

    Reply
  9. Gilli says

    May 22, 2012 at 1:40 pm

    hi Chef Dennis these sound delicious… Might just have to go and buy the ingredients and give it a whirl today.

    Reply
  10. Mei-I @ gastronomic nomad says

    May 22, 2012 at 12:15 pm

    I love your Mama Jeanette stories! So glad you shared this. Reminds me of the Chinese almond cookies a bit.

    Reply
  11. Charlotte says

    May 22, 2012 at 10:13 am

    5 stars
    Cornmeal has become a trendy item to use in recipes in the past few years – especially in desserts. The United States South has known about cornmeal for years so it’s nothing new to us! Thanks for the memories – and the cookies!

    Reply
  12. Daniela says

    May 22, 2012 at 9:28 am

    5 stars
    These delicious biscuits, very tenderly your story. Hello Daniela.

    Reply
  13. Jennifer Cote says

    May 22, 2012 at 10:26 am

    Thanks for posting, Chef Dennis! I’ve used cornmeal in nut breads (delicious), but I’m going to be checking out this recipe soon- sounds awesome! AND, now I can make some yummy dessert with egg whites and have a place to use those yolks. Very cool. Oh, and congrats on making Foodbuzz’s Top Nine!

    Reply
  14. Leanne@Around the Table says

    May 22, 2012 at 8:10 am

    These look amazing! I love the idea of cornmeal in cookies!

    Reply
  15. fatpiginthemarket says

    May 22, 2012 at 8:36 am

    Buttery sandy salty sweet sounds so right. Congratulations on The Top Nine!

    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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