RED CORNMEAL & PISTACHIO COOKIES

From Meadowlark Organics

Ingredients:

1/2 cup unsalted butter, cut into small chunks

1/2 cup granulated sugar

1 tsp grated lemon zest

1/2 tsp vanilla

1 whole egg

2 egg yolks

1 1/2 cups bolted AP flour

1/2 cup red flint cornmeal

1 tsp baking powder

1/2 tsp fine sea salt

1/3 cup toasted pistachio meats

Powdered sugar, for dusting (optional)

Directions:

Using a stand mixer, food processor or a large bowl with handheld mixer, cream butter and sugar together until pale and fluffy, about 5 minutes. Beat in lemon zest, vanilla, whole egg and egg yolks until well incorporated.

In a medium bowl, stir together flour, cornmeal, baking powder and salt.

Add flour mixture to butter mixture to combine, then fold in pistachios and mix thoroughly, taking care not to overwork the dough (the dough will be rather soft and sticky).

Divide dough in two, and using parchment paper, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.

Heat oven to 325 degrees. Slice cold dough into 1/2 inch pieces (each slice should weigh 1/2 ounce). Place slices on a parchment-paper lined baking sheet 2 inches apart. Bake 13-15 minutes, until barely browned. Dust lightly with powdered sugar, if using.