Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 cup
- Whole milk ricotta cheese: 1 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Pistachios, chopped: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
- Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the ricotta cheese, eggs, and vanilla extract until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the chopped pistachios.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, melt-in-your-mouth treat, microwave a cookie for 5-10 seconds before serving.
- Enjoy these cookies with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a delightful dessert.
- For the best flavor, toast the chopped pistachios lightly before adding them to the dough to enhance their nutty taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American