Pistachio Ricotta Cookies
A moist cakelike cookie with just a touch of icing highlights the wonderful pistachio flavor
Equipment
- Food processor
Ingredients
Cookies
- 2 cups sugar
- 12 ounces pistachios, shelled
- 1 cup butter, softened
- 1 pound ricotta
- 2 tsp vanilla
- 2 large eggs
- 4 cups flour
- 1 tbsp baking powder
- 1 tsp salt
Icing
- 2 cups powdered sugar
- 3 tbsp milk
- 1/4 cup pistachios, finely chopped
Instructions
For Cookies
- Preheat oven to 350 degrees.
- In a food processor, process pistachios until finely ground. Set aside
- In a large bowl, with mixer at low speed, combine sugar and butter until blended. Increase speed to high and beat about 5 minutes, until light and fluffy.
- At medium speed, beat in ricotta, vanilla, ground pistachio and eggs until combined.
- Reduce speed to low and add flour, baking powder and salt; beat until dough comes together.
- Using a scoop, drop cookies about 2 inches apart on large ungreased cookie sheet.
- BAke for 15 minutes or until cookies are very lightly golden. Cookies will be soft. Let cool on wire racks.
For Icing
- In a small bowl, whisk powdered sugar and milk until smooth. Dip cooled cookies into icing, allowing excess to drip off. Sprinkle chopped pistachio on top as garnish.
- Allow icing to dry completely before storing cookies.
Notes
- To freeze cookies, cool baked cookies completely on wire racks. Layer in an airtight container with waxed paper between layers. Freeze up to 3 months. When ready to eat, thaw cookies and ice.