Pistachio Ginger Cookies

During the summer, I haven't baked much cookies. But all of the sudden, it is October and for the first time in my life I am already thinking of Christmas. I used to hate it, when Christmas sweets were available in the shops from end September on, as it seemed so far away. Suddenly I don't. I think I am getting old.
Anyway, autumn and winter have become cookie times. These pistachio cookies were the first ones that I baked after the summer. In fact, I have done them several times. The pistachio flavor complements beautifully with the caramel-like flavor of the palm sugar and the hint of ginger just makes me look forward to Christmas even more. I baked several batches because they were always gone, before I could make some pictures. And then I couldn't get the pictures pretty. Another reason to bake some more. My husband's comment on them actually sums it up: those ugly green little things in the cookie container are really tasty........

(Print Recipe)

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 
 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.