Name: Pistachio Ricotta Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: 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; 2 cups powdered sugar; 3 tbsp milk; 1/4 cup pistachios, finely chopped

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Pistachio Ricotta Cookies

A moist cakelike cookie with just a touch of icing highlights the wonderful pistachio flavor

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Prep Time 10

Cook Time 15

Course Dessert

Servings 5 dozen

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.