Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- 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
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the ricotta cheese and egg until well combined. Stir in the pistachio extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, melt-in-your-mouth experience, gently microwave a cookie for about 10 seconds before serving.
- Serve these delicate cookies with a dusting of powdered sugar and a side of espresso for an elegant treat.
- Chef's Tip: Be careful not to overmix the dough after adding the flour to keep these cookies light and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American