Description
These Toasted Pistachio Ricotta Cookies are a unique blend of flavor and texture, perfect for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup toasted pistachios, chopped
- Extra granulated sugar, for rolling
Instructions
- First and foremost, preheat your oven to 350°F (175°C). This ensures an even baking temperature for your cookies. Line your baking sheets with parchment paper to make cleanup a breeze and to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened butter, ricotta cheese, and granulated sugar. Using an electric mixer or a whisk, beat the mixture until it becomes light and fluffy. This process incorporates air, giving your cookies that perfect texture.
- Mix in the egg and vanilla extract to the creamed mixture. Beat until fully combined. This step is crucial, as the egg not only adds moisture but also binds the ingredients together, aiding in the structure of your cookies.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour and guarantees even rising of your cookies.
- Gradually add the dry mix to the wet ingredients, stirring until just combined. It’s important not to overmix, as this could make the cookies tough. Gently fold in the chopped toasted pistachios, which will provide that delightful crunch.
- Using a tablespoon, scoop portions of the dough and roll them into balls. To add a delightful touch of sweetness, roll each ball in extra granulated sugar before placing them on the prepared baking sheets.
- Arrange your cookie balls on the baking sheets, leaving some space between each to allow for spreading. Bake in your preheated oven for 12-14 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them; overbaking will lead to a drier cookie!
- Once baked, let your cookies rest on the tray for a few minutes to firm up before transferring them to a wire rack. Allow them to cool completely; this is where their texture truly comes into its own.
Notes
These cookies can be frozen before baking; just roll them in sugar and freeze them on a baking sheet, then transfer to a zip-lock bag.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 120 cookies per serving
- Sodium: 50 mg
- Protein: 2 g