Name: Carrot-Pistachio Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 45
Ingredients: All-purpose flour - 2 cups; Baking powder - 1 ½ teaspoons; Sea salt - 1 ¼ teaspoons; Unsalted butter, softened - ¾ cup; White sugar - ¾ cup; Egg - 1 large; Vanilla extract - 1 teaspoon; Finely grated carrots - 1 ¼ cups; Chopped pistachio nuts - ¾ cup; Finely chopped crystallized ginger - ¾ cup; Confectioners' sugar - 1 ½ cups; Water - ¼ cup

Ingredients for - Carrot-Pistachio Cookies

1. All-purpose flour 2 cups

2. Baking powder 1 ½ teaspoons

3. Sea salt 1 ¼ teaspoons

4. Unsalted butter, softened ¾ cup

5. White sugar ¾ cup

6. Egg 1 large

7. Vanilla extract 1 teaspoon

8. Finely grated carrots 1 ¼ cups

9. Chopped pistachio nuts ¾ cup

10. Finely chopped crystallized ginger ¾ cup

11. Confectioners' sugar 1 ½ cups

12. Water ¼ cup

How to cook deliciously - Carrot-Pistachio Cookies

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.

2 . Stage

Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.

3 . Stage

Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.

4 . Stage

Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.

5 . Stage

Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.

6 . Stage

Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.

7 . Stage

Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.

8 . Stage

Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.

9 . Stage

Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.