I made these cookies for my beloved neighbors as a house-warming gift. They ate them, loved them and labeled them Grown and Sexy Cookies. Here’s the recipe courtesy of Oprah’s Magazine, May 2013.
Lemon Pistachio Agave Cookies:
The dough can be made up to 3 days ahead and kept chilled in an airtight container in the refrigerator.
1/2 pound (2 sticks) unsalted butter, melted cooled to room temperature
1 cup agave nectar
2 tbsp. finely grated lemon zest (from about 3 lemons)
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups chopped raw pistachios
1. In a medium bowl, whisk together butter, agave, lemon zest, vanilla and egg. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter mixture to flour mixture and stir until well combined. Cover and chill dough until cold and firm 2 to 4 hours.
2. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Place pistachios in a medium bowl.
3. Working in batches, form each cookie by shaping about 2 tbsp. dough into a ball and rolling in pistachios to coat. Arrange on prepared baking sheet, spacing the cookies about 2″ apart. Bake until puffed and golden brown on the bottom, 13 to 15 minutes. (Refrigerate uncooked dough between batches.) Set cookies aside to let cool, then serve. Cookies can be stored in an airtight container up to 2 days.
Makes 2 dozen cookies.