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Preheat oven to 375°F. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined, scraping sides of bowl as needed. Beat in egg and vanilla. Add cornmeal and as much flour as you can beat in with the mixer. Stir in remaining flour, 1 cup pistachios and orange zest.
Shape dough into three 8-by-1-1/2-inch loaves. Place 4 inches apart on a large ungreased baking sheet; flatten slightly. Bake 20 minutes or until a wooden pick inserted near the center comes out clean. Cool on sheet for 1 hour.
Reduce oven temperature to 325°F. On a cutting board, cut each loaf in 1/2-inch slices; return slices to baking sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.
In a saucepan over low heat, melt white chocolate and shortening. Dip cookies in melted chocolate; sprinkle with the remaining 1/2 cup pistachios. Place on parchment or wax paper until set.