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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.