Make ahead and keep chilled in an airtight container in the refrigerator!

• 1/2 lb unsalted butter, melted and cooled to room temp
• 1 c agave nectar
• 2 T grated lemon zest (~3 lemons)
• 1 tsp vanilla extract
• 1 egg

• 2 c all purpose flour
• 1/2 c yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/1/2 c chopped pistachios

Directions:

Cream tog butter, agave, zest, vanilla and egg. In a separate bowl, whisk tog flour, cornmeal, baking powder, salt. Combine the two bowls. Cover and chill dough until cold and firm, 2-4 hours.

Preheat oven to 350˙, line a sheet with parchment paper. Place pistachios in a medium bowl.

To make cookies, shape small balls of dough and roll in the pistachios to coat. Bake until puffed and golden brown on the bottom 13-15 mins (refrigerate unused dough in between batches).