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stack of pistachio cornmeal butter cookies on a white plate with pistachios
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5 from 11 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.
Prep Time15 mins
Cook Time20 mins
refrigerate30 mins
Course: Cookie
Cuisine: Italian
Keyword: butter cookie, Italian cookie
Servings: 24 cookies
Calories: 135kcal
Author: Chef Dennis Littley


  • 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
  • cup Sugar
  • pinch of salt
  • 12 Tbsp Unsalted Butter softened 6 oz
  • 4 large Egg Yolks
  • 1 tsp Vanilla


  • 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 ¼ 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


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


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