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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 The Basics of Being Healthy.

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Water is the best beverage out there. Soda and coffee, when used in small amounts, aren’t that bad. Using them for your sole source of hydration, on the other hand, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and helps it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the main element to successful weight-loss and healthfulness.

There are a lot of things that factor into getting healthy. An expensive gym membership and very restrictive diets are not the only way to do it. Little things, when done each day, can do a lot to help you get healthy and lose pounds. Being smart about the decisions you make each day is a start. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indication of your health levels. It is more about making your body as strong as it can be.

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

The ingredients needed to make Ginger Pistachio Cookies:
  1. Use 2 cups all purpose flour
  2. Provide 1 tsp. baking soda
  3. Get 1 tsp. ground cinnamon
  4. Take 1 tsp. ground cloves
  5. Take 1 tsp. ground ginger
  6. Provide 1/2 tsp. salt
  7. Prepare 3/4 cup unsalted butter, softened to room temperature
  8. Take 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. Get 1 cup finely chopped salted pistachios
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.

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