Soft Ricotta Pistachio Pillow Cookies
These delightful cookies combine creamy ricotta cheese with crunchy roasted pistachios, all enveloped in a tender, pillow-like base, perfect for impressing family and friends.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened Base that adds rich creaminess and moisture.
- 1 cup granulated sugar Sweetness that balances the flavor profile.
- 1 cup ricotta cheese, whole milk Makes the cookies soft and pillowy.
- 1 large egg Provides structure and binds the ingredients.
- 1 tsp vanilla extract For warm aromatic essence.
- 1/2 tsp almond extract (optional) Adds a subtle note of nuttiness.
- 2 cups all-purpose flour Gives body to the cookies.
- 1 tsp baking powder Ensures the cookies rise perfectly.
- 1/4 tsp salt Enhances flavors.
- Powdered sugar For generous dusting.
- 1/2 cup chopped roasted pistachios Provides crunchy texture and burst of flavor.
Instructions
Preparation
- In a large bowl, beat the softened butter with the granulated sugar until pale and fluffy.
- Mix in the ricotta cheese, egg, vanilla extract, and optional almond extract. Beat until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate into the wet mixture until just combined.
- Cover the bowl and refrigerate the dough for one hour.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop the chilled dough into balls and place on a parchment-lined baking sheet.
- Bake for 12-14 minutes, until the bottoms are lightly golden.
- Allow cookies to cool for five minutes before transferring to a rack and dusting with powdered sugar.
Notes
Chilling the dough is essential for soft cookies. Experiment with different zest for flavor variations.