5 from 2 votes
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.

Course: Cookie
Cuisine: Italian
Keyword: butter cookie, Italian cookie
Servings: 24 cookies
Calories: 135 kcal
Author: Chef Dennis Littley
  • 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
  1. In the bowl of your food processor, chop the pistachios until some are finely ground but you still have pieces.
  2. Add the flour, corn meal, sugar, and salt and pulse until blended
  3. 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)
  4. Mix the eggs yolks and vanilla and add to the mixture, pulsing briefly until dough forms on blade.
  5. dump dough onto counter and form into log, wrap in cellophane wrap and refrigerate for at least 30
  6. Preheat oven to 350 degrees
  7. slice dough into 1/4 inch circles and place on buttered cookie sheet
  8. Bake for about 20 minutes or until the cookies are firm and golden, with a touch of brown on the outer edges.
  9. Cool completely on wire rack
Recipe Notes

*if your not a fan of nuts omit them and just increase the cornmeal to 1 cup

Nutrition Facts
Pistachio Cornmeal Butter Cookie
Amount Per Serving
Calories 135 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 47mg16%
Sodium 52mg2%
Potassium 52mg1%
Carbohydrates 14g5%
Sugar 5g6%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 0.1mg0%
Calcium 9mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.