Soft Ricotta Pistachio Pillow Cookies
Delightful fluffy cookies enhanced with ricotta and pistachios, perfect for sharing or enjoying at home.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Base Ingredients
- 1/2 cup unsalted butter, softened The smooth, creamy base that provides richness.
- 1 cup granulated sugar Sweetens the cookies for a balanced flavor.
- 1 cup ricotta cheese Adds moistness and a delightful creaminess.
- 1 large egg Binds the ingredients together.
- 1 tsp vanilla extract Infuses a lovely warmth.
- 1/2 tsp almond extract (optional) Offers a fragrant hint of nutty flavor.
Dry Ingredients
- 2 cups all-purpose flour The structure for our delightful pillows.
- 1 tsp baking powder Ensures the cookies rise perfectly.
- 1/4 tsp salt Balances the sweetness and enhances flavors.
Finishing Touches
- 1/2 cup chopped roasted pistachios Provides a crunchy contrast.
- powdered sugar, for dusting A charming finishing touch.
Instructions
Preparation
- In a large bowl, beat the softened butter with granulated sugar until the mixture becomes pale and fluffy.
- Mix in the ricotta cheese, egg, vanilla extract, and almond extract (if using). Continue beating until the mixture is smooth and homogenous.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Cover the dough and refrigerate for 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop the chilled dough into balls and place them on a parchment-lined baking sheet, ensuring they are spaced evenly.
- Bake for 12–14 minutes, or until the bottoms are lightly golden and the tops are set but still pale.
- Allow the cookies to cool on the tray for about 5 minutes before transferring them to a cooling rack.
- Dust generously with powdered sugar and sprinkle with chopped pistachios while still slightly warm.
Notes
Consider adding a pinch of nutmeg or cinnamon for a warm twist. Lightly toast the pistachios for extra crunch. Chilling the dough is key for a fluffier cookie.