Cornmeal and Pistachio Cookies

1⁄2 cup/115 grams unsalted butter (1 stick), cut in small chunks

1⁄2 cup/100 grams granulated sugar

1 teaspoon grated lemon zest

1⁄2 teaspoon vanilla extract

1 whole egg

2 egg yolks

1 1⁄2 cups/190 grams bolted AP flour

1⁄2 cup/75 grams cornmeal, Red Flint is lovely, but our Yellow and White would work too!

1 teaspoon baking powder

1⁄2 teaspoon fine sea salt

1⁄3 cup/45 grams toasted pistachio meats

Powdered sugar, for dusting (optional)

Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, vanilla extract, 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/ 15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar, if using.