Carrot-Pistachio Cookies

Instructions

• 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.