Description
Soft and moist cookies made with creamy ricotta and crunchy pistachios, perfect for any occasion.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pistachios, chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the ricotta cheese, sugar, and butter until smooth.
- Beat in the eggs and vanilla extract until well combined.
- 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.
- Fold in the chopped pistachios.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
These cookies can be stored at room temperature, in the fridge, or frozen. They pair well with drinks like coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg