Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Granulated sugar: 1 cup
- Whole milk ricotta cheese: 1 cup
- Egg: 1 large
- Pistachio extract: 1 teaspoon
- Chopped pistachios: 1/2 cup (for garnish)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the ricotta cheese and egg until well combined. Stir in the pistachio extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be slightly sticky.
- Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 5: Bake for 12-15 minutes, or until the edges are lightly golden.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with chopped pistachios before serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- To gently warm the cookies, microwave them for 5-10 seconds, enhancing their fresh-baked flavor.
- Serve these delicate cookies with a scoop of vanilla bean ice cream or a cup of hot coffee for a delightful treat.
- Chef's tip: Avoid overmixing the dough to ensure the cookies remain tender and cake-like, instead of becoming tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American