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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 minutes
Cook Time 15 minutes
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.