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
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
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*
Total Fat 8g
12%
Saturated Fat 4g
20%
Cholesterol 47mg
16%
Sodium 52mg
2%
Potassium 52mg
1%
Total Carbohydrates 14g
5%
Sugars 5g
Protein 2g
4%
Vitamin A
4.5%
Vitamin C
0.1%
Calcium
0.9%
Iron
3.2%
* Percent Daily Values are based on a 2000 calorie diet.