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How to Make Carrot-Pistachio Cookies - A Step-by-Step Guide

Carrot-Pistachio Cookies are a delightful twist on the traditional cookie recipe. These cookies are not only delicious, but they are also packed with nutrition from the carrots and pistachios. Whether you are looking for a healthy snack or a sweet treat, these cookies are the perfect choice.

These cookies have a unique flavor profile that combines the earthy sweetness of carrots with the nuttiness of pistachios. The combination of flavors creates a cookie that is unlike any other. The...

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Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons sea salt
  • ¾ cup unsalted butter, softened
  • ¾ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups finely grated carrots
  • ¾ cup chopped pistachio nuts
  • ¾ cup finely chopped crystallized ginger
  • 1 ½ cups confectioners' sugar
  • ¼ cup water

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 45
  • Yield: 45 cookies

  • 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.
  • Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
  • 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.
  • 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.
  • Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
  • Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
  • Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
  • Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
  • 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.

    • Nutrition

    97 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 12mg
    • Sodium: 80mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 82mg

    Categories

    Baking recipes
    Dessert recipes
    Vegetarian recipes
    Snack recipes
    Holiday recipes