My pistachio cornmeal butter cookie recipe is for an authentic Italian cookie that was passed on to me years ago. It’s perfect for dipping in your coffee or just a snack with a glass of milk.
I have to warn you that these cookies are addictive and you may find yourself eating a plateful before you even notice they’re gone!
What ingredients so I need to make Pistachio Cornmeal Butter Cookies?
Let’s start by gathering the ingredients we need to make Italian Pistachio Cornmeal Butter Cookies. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Pistachio Cornmeal Cookies?
- 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 food proceesor bowl.
- 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 counter.
- Form the dough into a log and wrap it in plastic wrap.
- Refrigerate the dough for at least 30 minutes. Overnight is fine
- Slice the dough into ¼ inch circles and place on buttered cookie sheet (or parchment paper)
- Place the cookies into a 350 degree preheated oven.
- 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
Those buttery sandy salty-sweet cookies will always take me back to my time with Mama Jeanette and I’m grateful for all the lessons learned in her kitchen and especially for these delicious cookies.
I promise these cookies will not dissapoint and your friends and family will beg you to make more.
Recipe FAQ’s
Shortbread cookies have a higher ration of butter to flour than butter cookies. Butter cookies still have a high proportion of butter, but the amount of flour and sugar is higher, which means they hold their shape better than a shortbread cookie.
Polenta and cornmeal are very close to being the same ingredient, except for one thing, the consistency of the grain. Polenta is more coarsely ground than cormeal, which it allows it to have a less mushy consistency when cooked.
The most common reason that butter cookies are tough or hard is that the cookie dough was over mixed. When the flour is mixed into the dough, the gluten begins to form. While gluten helps hold baked goods together, too much gluten (which happens when you over mix the dough) can lead to tough cookies.
If you think you overmixed the cookie dough, let it rest for 30 minutes to allow the gluten to relax.
More Cookie Recipes for you to enjoy:
Pistachio Cornmeal Butter Cookie Recipe
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
Happy When Not Hungry
These cookies look awesome! I love pistachios so I def need to make these. Thanks for sharing!
Elin
Congrats Chef !!! Mama Jeanette’s cookies a winner alright! Well done ! 🙂
Kate
Your description is beautiful. I love how so many tastes and aromas can make a memory live on. I’m a huge fan of anything slaty and sweet, so these sound heavenly to me. Be well and congratulations. 🙂
alyce culinary thymes
I bet these have a great texture!
Anita at Hungry Couple
I love this combination of flavors. I’m not much of a cookie eater but I’m saving this one!
Jenn and Seth (@HomeSkilletCook)
what a wonderful idea to use cornmeal in cookies! i’m so intrigued, i need to try this!
CJ at Food Stories
Congratulations on your foodbuzz top 9, today!
Cheryl S.
These cookies look amazing!!!! Going out to purchase some pistachios as soon as I finish typing this sentence! 🙂
Gilli
hi Chef Dennis these sound delicious… Might just have to go and buy the ingredients and give it a whirl today.
Mei-I @ gastronomic nomad
I love your Mama Jeanette stories! So glad you shared this. Reminds me of the Chinese almond cookies a bit.
Charlotte
Cornmeal has become a trendy item to use in recipes in the past few years – especially in desserts. The United States South has known about cornmeal for years so it’s nothing new to us! Thanks for the memories – and the cookies!
Daniela
These delicious biscuits, very tenderly your story. Hello Daniela.
Jennifer Cote
Thanks for posting, Chef Dennis! I’ve used cornmeal in nut breads (delicious), but I’m going to be checking out this recipe soon- sounds awesome! AND, now I can make some yummy dessert with egg whites and have a place to use those yolks. Very cool. Oh, and congrats on making Foodbuzz’s Top Nine!
Leanne@Around the Table
These look amazing! I love the idea of cornmeal in cookies!
fatpiginthemarket
Buttery sandy salty sweet sounds so right. Congratulations on The Top Nine!