Categories: Cookies

Ingredients

• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 Tbsp. finely grated lemon zest
• 2 tsp. vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• Sugar Dipping Mix
• 2 Tbsp. sugar
• 1/4 cup finely chopped, roasted and salted pistachios
• 1 Tbsp. finely grated lemon zest

Directions

1. In medium bowl, mix the butter, sugar, lemon zest, vanilla and eggs. Stir together with a wooden spoon or rubber spatula.
2. In a large bowl, combine the flour, cornmeal, baking powder and salt and stir to combine. Add the butter-egg mixture to the dry ingredients and mix until well combined. Refrigerate until firm, about 1 hour or up to overnight.
3. Place a rack in the center of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper in small bowl, combine the sugar, pistachios and lemon zest.
4. Roll the cookie dough into balls the size of a large walnut. Roll the dough balls in the dipping mix, pressing firmly to allow the sugar mix to adhere.
5. Place the dough balls on the prepared baking sheet about 2 inches apart. Press them flat with the palm of your hand. Bake for 15 to 18 minutes, or until the are golden brown on the edges, pale in the center and baked through. Let them cool on the sheet for 5 to 10 minutes then transfer to a wire rack to cool completely.

6. makes about 12 dozen

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