Lemon white chocolate cookies

Ingredients

• •1 3/4 cup all-purpose flour
• •1 cup fine semolina flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •12 tablespoon unsalted butter, at room temperature
• •1 cup sugar
• •2 tablespoon extra-virgin olive oil
• •1 large egg
• •1 egg yolk
• •3 tablespoon limoncello
• •1/2 teaspoon vanilla extract
• •1 lemon, zested and juiced
• •8 ounce white chocolate, chopped
• •1/2 cup pistachios, finely chopped

Steps

1. 1Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
2. 2Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
3. 3Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
4. 4Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.