Pistachio Ricotta Cookies

By duckieq

Ingredients

• Icing:
• 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
• 2 Cups Powdered sugar
• 3 tablespoons milk
• Chopped Pistachio

Preparation

Step 1

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.