PISTACHIO CORNMEAL BUTTER COOKIES

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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.

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WHAT INGREDIENTS SO I NEED TO MAKE PISTACHIO CORNMEAL BUTTER COOKIES?

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Add the pistachios to the bowl of your food processor. Pulse the pistachios until some are finely ground but you still have some pieces.

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Add the flour, corn meal, sugar, and salt and pulse until well blended.

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Add the softened butter to the dry ingredients in the food processor bowl. Pulse until fully incorporated into the dry ingredients.

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Add the eggs yolks and vanilla to the mixture. Pulse briefly until the dough forms on the blade.

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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.

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Place the cookies into a 350 degree preheated oven. Bake until the cookies are firm and golden, with a touch of brown on the outer edges.

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Serve and enjoy!

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Swipe up now to get the full recipe!

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