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 Time15mins
Cook Time20mins
refrigerate30mins
Course: Cookie
Cuisine: Italian
Keyword: butter cookie, Italian cookie
Servings: 24cookies
Calories: 135kcal
Author: Chef Dennis Littley
Ingredients
1/2cupSalted Pistachios *chopped in food processor leave some pieces
1cupAll Purpose Flour
3/4CupCornmealrecipe called for medium grind polenta