Description
Deliciously soft and chewy, these toasted pistachio ricotta cookies are the perfect treat for any occasion.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup toasted pistachios, chopped
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the ricotta cheese and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped toasted pistachios.
- Drop spoonfuls of the cookie dough onto a lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense flavor, toast pistachios before adding them to the batter.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Toasted Pistachio Ricotta Cookies, easy cookie recipe, home baking