Soft Creamy Pistachio Ricotta Cookies with Almond Glaze

Ingredients:

– 1 1/2 cups all-purpose flour

– 1/2 tsp baking powder

– 1/4 tsp baking soda

– 1/4 tsp salt

– 1/2 cup unsalted butter, softened

– 3/4 cup granulated sugar

– 1 large egg

– 1 tsp vanilla extract

– 1 cup ricotta cheese

– 1/2 cup finely chopped pistachios (plus extra for topping)

– Zest of 1 lemon

For the Almond Glaze:

– 1 cup powdered sugar

– 2 tbsp almond milk (or regular milk)

– 1/2 tsp almond extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the egg and vanilla extract until well combined.

5. Add the ricotta cheese and lemon zest to the mixture, stirring until smooth and creamy.

6. Gradually fold in the dry ingredients until just combined. Be careful not to overmix.

7. Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.

8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will appear soft but will firm up as they cool.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. While the cookies are cooling, prepare the almond glaze by whisking together the powdered sugar, almond milk, and almond extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.

12. Drizzle the almond glaze over the cooled cookies and sprinkle with additional chopped pistachios for garnish.

Yield: 24 cookies

Enjoy your soft, creamy pistachio ricotta cookies with a delightful hint