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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[{"selector":"#anim-821f9483-f051-46b2-a3dd-cab678fda11e","keyframes":{"opacity":[0,1]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f0f4e8d4-b1ee-435a-8814-bad5afe32e03","keyframes":{"transform":["translate3d(0px, -162.30454%, 0)","translate3d(0px, 0px, 0)"]},"delay":450,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Off-white Section Separator – salted pistachios – all-purpose flour – cornmeal recipe called for medium grind polenta – sugar – salt – unsalted butter – large egg yolks – vanilla Get Recipe!

Add the pistachios to the bowl of your food processor. 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. Pulse until fully incorporated into the dry ingredients. Add the eggs yolks and vanilla to the mixture.

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Dump the dough onto the counter and form the dough into a log. Wrap the log in plastic wrap. Refrigerate at least 30 minutes. Slice the dough into circles and place on a buttered cookie sheet.

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Serve and enjoy!

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Swipe up now to get the full recipe!

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