Soft Ricotta Pistachio Pillow Cookies
A delightful treat featuring soft, fluffy cookies infused with creamy ricotta cheese and crunchy roasted pistachios. Perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened Base for soft texture.
- 1 cup granulated sugar Adds sweetness.
- 1 cup ricotta cheese, whole milk Main ingredient for creaminess.
- 1 large egg Binds ingredients together.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon almond extract (optional) Adds a subtle hint of almond.
Dry Ingredients
- 2 cups all-purpose flour Main structure of cookies.
- 1 teaspoon baking powder Helps cookies rise.
- 1/4 teaspoon salt Balances sweetness.
Finish
- 1/2 cup chopped roasted pistachios Adds nutty flavor and crunch.
- Powdered sugar, for dusting For a delightful visual appeal.
Instructions
Preparation
- Cream the softened butter and granulated sugar using a hand mixer until pale and fluffy.
- Add the ricotta cheese, egg, vanilla extract, and almond extract (if using) and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Cover the dough and refrigerate for about 1 hour.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop balls of dough onto the baking sheet, spaced about 2 inches apart.
- Bake for about 12-14 minutes until the bottoms are lightly golden and the tops look set.
- Allow cookies to cool for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar and sprinkle with chopped pistachios before serving.
Notes
Make sure the butter is softened at room temperature. You can quickly soften it in the microwave—just ensure it doesn't melt! Adding citrus zest or toasting the pistachios can enhance flavor. Experiment with different nuts for variations.