PREHEAT oven to 325° F.
BREAK dough along pre-scored lines. Dip the top of each square in chopped ginger. Place 2 inches apart on ungreased baking sheets, ginger side up.
BAKE for 14 to 16 minutes or until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Top each cookie with a small scoop of sorbet. Sprinkle with about 1/2 teaspoon chopped pistachios. Serve immediately.