Pistachio Cornmeal Butter Cookie Recipe
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
- 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: 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