Lemon-White Chocolate Cookies

Directions

1. 1
   Whisk 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. 2
   Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl.
3. 3
   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.
4. 4
   Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. 5
   Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets.
6. 6
   Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through.
7. 7
   Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
8. 8
   Meanwhile, 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.
9. 9
   Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios.
10. 10
    Let set at room temperature, about 15 minutes.
11. 11
    Photograph by Anna Williams