Description
Soft Ricotta Pistachio Pillow Cookies combine creamy ricotta with crunchy pistachios to create irresistibly soft, melt-in-your-mouth cookies. Perfect for tea time, holiday trays, or as an everyday indulgence, these elegant cookies will impress every time.
Ingredients
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup finely chopped pistachios (plus extra for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ricotta Ingredients: In a bowl, combine ricotta cheese, granulated sugar, vanilla extract, almond extract, and salt. Mix until smooth.
- Cream Butter: In a separate bowl, cream softened butter until fluffy. Gradually add the ricotta mixture, blending well.
- Combine Dry Ingredients: Whisk flour and baking powder in another bowl. Slowly fold the dry ingredients into the wet mixture. Gently incorporate chopped pistachios.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Slightly flatten into pillow shapes.
- Bake: Bake for 12-15 minutes or until edges turn lightly golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Garnish: Dust cooled cookies with powdered sugar and sprinkle additional pistachios on top.
Notes
- For a citrus twist, add 1 tsp of orange or lemon zest.
- Toasting the pistachios enhances their flavor.
- Avoid overmixing to ensure soft, tender cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
