Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ginger pistachio cookies. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Ginger Pistachio Cookies is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Ginger Pistachio Cookies is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have ginger pistachio cookies using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ginger Pistachio Cookies:

1. Make ready 2 cups all purpose flour
2. Get 1 tsp. baking soda
3. Prepare 1 tsp. ground cinnamon
4. Prepare 1 tsp. ground cloves
5. Take 1 tsp. ground ginger
6. Prepare 1/2 tsp. salt
7. Prepare 3/4 cup unsalted butter, softened to room temperature
8. Prepare 1/2 cup brown sugar
9. Get 1 cup granulated sugar, divided
10. Get 1/4 cup unsulphured molasses
11. Take 1 large egg, at room temperature
12. Make ready 1 tsp. vanilla extract
13. Get 1 cup finely chopped salted pistachios

This recipe was published in Treasury of Holiday Cookies, one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. I haven't made this as yet, but plan to for the holidays. The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering.

Steps to make Ginger Pistachio Cookies:

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger and salt. Set this aside.
2. In a large bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter on medium-high speed for 1 minute or so, until smooth. Add the brown sugar and 1/2 cup of the granulated sugar and beat until creamed together. Add in the molasses, egg and vanilla extract and beat on high speed until combined. Scrape down the sides and the bottom of the bowl as needed.
3. Add the dry ingredients to the wet on low speed until combined. Then fold in the pistachios. Cover the dough and place it in the fridge to chill for 1 hour (and up to 4 days). If chilling for longer than 3 hours, then let the dough sit out for 30 minutes before rolling and baking.
4. Preheat the oven to 350°F. Line a couple baking trays with either parchment paper or silicone baking mats and set them aside. Place the remaining 1/2 cup of sugar into a small bowl. Roll the dough into balls, about 1 tbsp. of dough per ball. Then roll the balls into the granulated sugar. Place them on the trays, about 2" apart.
5. Bake for 11-13 minutes, until the top begins to crack. Allow them to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. They can be stored at room temperature for up to 1 week.

The Best Pistachio Nut Cookies Recipes on Yummly Honey Pistachio Nut Cookies Gluten Free Vegan, Nut Cookies, Lebkuchen (german Nut Cookies). I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Easy recipe for Italian Pistachio Cookies just like Nona used to make!

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