These cookies are a delicious
variation from the traditional holiday gingerbread.
German
Gingerbread Cookies
- 1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 teaspoon baking powder
1 large egg
1 egg yolk, beaten with 2 teaspoons water
For decoration:
1/4 cup each chopped and whole shelled California pistachios
- Combine molasses with
butter and sugar in saucepan; heat, stirring just until butter
melts. (Don’t boil.) Cool.
- In a separate bowl, mix
flour, spices, salt, ground pistachios and baking powder. Add
egg and cooled syrup mixture and blend to a dough.
- When ready to bake, preheat
oven to 375°F (190°C).
- Roll out dough into two
(12-inch) rounds and cut out holiday shapes with cookie cutters.
Place cookies on ungreased cookie sheets, leaving 1/2-inch between
them. Brush with egg yolk-water mixture. Decorate with chopped
and whole pistachios.
- Bake for 10 minutes or
until light golden at edges. Cool on wire racks.
Makes 30 (3-inch) cookies.
Tip: Pulse pistachios in
a food processor until coarsely ground.
Recipe and photograph provided
courtesy of the California Pistachio Board.
