Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 15 ounces ricotta cheese, drained well
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the vanilla extract.
- Step 2: In a separate bowl, lightly beat the drained ricotta cheese and eggs together. Gradually add the ricotta mixture to the butter mixture, beating until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped pistachios.
- Step 4: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 15-18 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey center, gently reheat a cookie in the microwave for 10-15 seconds.
- Serve these delicate cookies alongside a cup of strong coffee or alongside a scoop of vanilla ice cream for an elegant dessert.
- To prevent the pistachios from sinking to the bottom, gently toss them in a tablespoon of flour before folding them into the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American