Pistachio Ginger Cookies

from
2/3 cups shelled unsalted pistachios + more for decoration
1/3 cup palm sugar or Jaggery, roughly chopped when available in blocks
3 tablespoons whole wheat flour
3 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon ground ginger

Yields ca. 12-15
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Pulse pistachios, ginger and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a bowl. Knead until dough holds together. If it's too crumbly too hold, add a few drops of water. Form a log (ca. 2 inch diameter) and wrap tightly in plastic. Refrigerate for one hour.
Preheat oven to 160C (325F). Line baking sheet with parchment paper.
Remove plastic from the log. Cut slices off the log, each one about 5mm or 1/4inch thick. Place each slice on the baking sheet and garnish with one whole pistachio by pressing it gently into the cookie dough.
Bake for about 8-10 minutes or until slightly golden. Let cool completely on wire racks. Keep in airtight container.

© Anja' Food 4 Thought. Recipe from http://anjasfood4thought.blogspot.com
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