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Ginger Pistachio Cookies
Ginger Pistachio Cookies

Before you jump to Ginger Pistachio Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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These more wholesome food choices can be applied to other foods such as your cooking oils. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil also is a good source of vitamin E which is beneficial for your skin, among other things. It may be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, go for organic produce that has not been sprayed with deadly pesticides. Finding a local supplier of fresh fruits and veggies will give you the choice of consuming foods that still have most of the nutrients which are usually lost when produce has been kept in storage before selling it.

Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to ginger pistachio cookies recipe. To make ginger pistachio cookies you need 13 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Ginger Pistachio Cookies:
  1. Get 2 cups all purpose flour
  2. You need 1 tsp. baking soda
  3. Get 1 tsp. ground cinnamon
  4. You need 1 tsp. ground cloves
  5. Provide 1 tsp. ground ginger
  6. Provide 1/2 tsp. salt
  7. Prepare 3/4 cup unsalted butter, softened to room temperature
  8. Provide 1/2 cup brown sugar
  9. Take 1 cup granulated sugar, divided
  10. You need 1/4 cup unsulphured molasses
  11. Get 1 large egg, at room temperature
  12. Use 1 tsp. vanilla extract
  13. Provide 1 cup finely chopped salted pistachios
Instructions 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.

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