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+ servings
cornmeal pistachio butter cookies on a white plate
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5 from 16 votes

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.
Prep Time15 mins
Cook Time20 mins
refrigerate30 mins
Course: Cookie
Cuisine: Italian
Servings: 24 cookies
Calories: 135kcal


  • 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 (6 ounces) softened
  • 4 large egg yolks
  • 1 tsp vanilla


  • 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


*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