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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
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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
US Customary
Metric
1x
2x
3x
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:
135
kcal
Carbohydrates:
14
g
Protein:
2
g
Fat:
8
g
Saturated Fat:
4
g
Cholesterol:
47
mg
Sodium:
52
mg
Potassium:
52
mg
Sugar:
5
g
Vitamin A:
225
IU
Vitamin C:
0.1
mg
Calcium:
9
mg
Iron:
0.6
mg
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