Whisk the flour, cornmeal, 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.

Whisk olive oil, whole egg, egg yolk, cherry brandy, vanilla, lime juice and zest in a large liquid measuring cup. Add to the butter mixture and beat on medium speed until smooth.

Reduce mixer speed to low and add the flour mixture.  Mix until just combined.

Cover dough with wrap and chill 30 minutes.

Pre-heat oven to 350 degrees.  Line baking sheets with parchment paper.

Roll the dough into 2-inch long by ½ inch thick logs; arrange about 2 inches apart on the baking sheets.  Bake in batches until golden brown around the edges, about 15 minutes.  Rotate sheets halfway through.

Cool slightly on cookie sheet before transferring to rack to complete cooling.

To top cookies, melt white chocolate in microwave with cherry brandy - 30 seconds.  Stir until chocolate is melted.  If not fully melted, microwave at 10 second intervals.  You should not need more than 40 seconds.

Drizzle cookies with chocolate mixture and sprinkle with pistachios.  Let set at room temperature.