Pistachio Cornmeal Butter Cookie
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.
Servings: 24 cookies
Calories: 135kcal
Ingredients
- 1/2 cup Salted Pistachios * chopped in food processor leave some pieces
- 1 cup All Purpose Flour
- 3/4 Cup Cornmeal recipe called for medium grind polenta
- 2/3 cup Sugar
- pinch of salt
- 12 Tbsp Unsalted Butter softened 6 oz
- 4 large Egg Yolks
- 1 tsp Vanilla
Instructions
- In the bowl of your food processor, chop the pistachios until some are finely ground but you still have pieces.
- Add the flour, corn meal, sugar, and salt and pulse until blended
- Add softened butter and pulse until fully incorporated into dry ingredients (scrape down the side of the bowl to make sure it gets fully blended)
- Mix the eggs yolks and vanilla and add to the mixture, pulsing briefly until dough forms on blade.
- dump dough onto counter and form into log, wrap in cellophane wrap and refrigerate for at least 30
- Preheat oven to 350 degrees
- slice dough into 1/4 inch circles and place on buttered cookie sheet
- Bake for about 20 minutes or until the cookies are firm and golden, with a touch of brown on the outer edges.
- Cool completely on wire rack
Notes
*if your not a fan of nuts omit them and just increase the cornmeal to 1 cup
Nutrition
Calories: 135kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 52mg | Potassium: 52mg | Sugar: 5g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.6mg