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Recommendation to Cooking Appetizing Ginger Pistachio Cookies

Wishing to dine Ginger Pistachio Cookies a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with useful ways on producing a Ginger Pistachio Cookies like a famous chef made.

Ginger Pistachio Cookies

We hope you got insight from reading it, now let's go back to ginger pistachio cookies recipe. To cook ginger pistachio cookies you only need 13 ingredients and 5 steps. Here is how you cook that.

To make an unforgettable Ginger Pistachio Cookies, below are the components needed:

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

After preparing the components, next you are good to make your appetizing Ginger Pistachio Cookies by following the procedures on this section:

  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..

Recipe : Ginger Pistachio Cookies

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