Pistachio Cornmeal Butter Cookies
Ingredients
-
½
cup
salted pistachios, chopped
-
1
cup
all-purpose flour
-
¾
cup
cornmeal
-
⅔
cup
sugar
-
pinch
salt
-
12
tablespoons
unsalted butter, softened
-
4
large
egg yolks
-
1
teaspoon
vanilla
Instructions
- Pulse the pistachios in a food processor until finely ground with some pieces remaining.
- Add flour, cornmeal, sugar, and salt to the processor and pulse until blended.
- Incorporate softened butter into the dry ingredients and pulse until fully mixed.
- Add egg yolks and vanilla, pulsing briefly until the dough forms.
- Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Slice the chilled dough into ¼ inch circles and place on a buttered or parchment-lined cookie sheet.
- Bake for about 20 minutes until firm and golden with brown edges.
- Cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
135
Total fat
8g
Total carbohydrates
14g
Total protein
2g
Sodium
52mg
Cholesterol
47mg
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