How to Make Favorite Ginger Pistachio Cookies

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ginger pistachio cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pistachio Thumbprint Cookies - pistachio cookies with vanilla filling and a chocolate drizzle! I love a pistachio cookie at Christmas time. Soft ginger cookies made with brown butter, molasses and spices. Then dipped in white chocolate and topped with pistachios.

Ginger Pistachio Cookies is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Ginger Pistachio Cookies is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Ginger Pistachio Cookies:

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

There is nothing remotely Italian about these little biscuits, but I include them for those who are. For pages pertaining to this character in various games, click the appropriate link. For images pertaining to this character, click this link. For Costumes for this character, click one of the following.

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.

For images pertaining to this character, click this link. For Costumes for this character, click one of the following. These pistachio cookies are adapted from my beloved Snowball Cookies, a classic Christmas cookie recipe. I use toasted pecans in my snowballs recipe, but today we're using. These oatmeal pistachio cookies are quick & easy to make, relatively healthy and These oatmeal pistachio cookies most definitely fit in perfectly.

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