Pistachio Ricotta Cookies

Pistachio Ricotta Cookies
Pistachio Ricotta Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Cups Sugar

  • 12

    Oz Pistachio

  • 1

    Cup Butter, softened

  • 1

    Lb Ricotta cheese

  • 2

    Tsp vanilla extract

  • 2

    Eggs

  • 4

    cups all-purpose flour

  • 1

    Tbs Baking powder

  • 1

    teaspoon salt

  • Icing:

  • 2

    Cups Powdered sugar

  • 3

    tablespoons milk

  • Chopped Pistachio

Directions

Preheat oven to 350 degrees F. In a food processor add the pistachios and process until finely ground. About 1 minute. Set aside. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, ground pistachio and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). Bake all your cookies. Icing: In small bowl, stir powdered sugar and milk until smooth. With small teaspoon , spread icing on cookies. Decorate with chopped Pistachio. Set cookies aside to allow icing to dry completely.

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