Pistachio Ricotta Cookies

Pistachio Ricotta Cookies are probably my favorite cookie ever!


I am a huge fan of pistachio anything even ice cream, I just love anything with pistachios in it!


During the last few years, I have made so many new recipes with pistachio that I love but these cookies are a definite must make all year long.


I also like pistachio biscotti and never have a birthday without a vintage style pistachio cake!


During the holiday season, I even make an Amaretto pistachio fudge, so as you can see I am a pistachio addict for sure!


These Italian cookies are soft and not too sweet which is what I love about them.


The frosting glaze gives them just the right sweetness.


Scroll down to the recipe card to get this easy recipe, you may want to double it, they are so darn good!

Pistachios

Pistachio nuts are amazing to me.


They are such a versatile nut that goes great on just about anything in my book!


I love it as a coating for lamb or a delicious pesto sauce for pasta!


Great on baked goods, pudding, ice cream and so much more.


Pistachio nuts are native to Asia.


Pistachio trees have grown in the Middle East for thousands of years.


Pistachios have always been a desired delicacy in this region.


These delicious nuts are even mentioned in the Old Testament (Genesis 43:11).

The Cookies

These cookies are so simple to make, they do not even require a mixer and easily done by hand.


Everything gets blended together, dropped on a cookie sheet and takes around 15 minutes to bake.


Cool, glaze and viola decadent Italian addicting cookie for all pistachio lovers!

Ingredients You Will Need to Make Pistachio Ricotta Cookies

Scroll down to the printable recipe card for exact measurements

• sugar
• butter softened
• ricotta cheese
• baking powder
• salt
• egg
• finely chopped pistachios and 1/4 cup for garnishing
• almond extract
• flour
• powdered sugar
• milk

Tips

• Bake until just lightly browned
• Cool completely before frosting
• Sprinkle with finely chopped pistachios of almonds
• Bake on parchment paper or Silpat mats
• Do not use a hand mixer 
• Use a medium-sized ice cream scoop for uniform cookies
• Store in an airtight container 

Suggestions

• For allergies to nuts use pumpkin seeds
• Substitute lemon extract or vanilla for a different flavor
• Drizzle with melted chocolate for a different effect in flavors
• Add 1/2 cup of chocolate chips

More Cookie Recipes We Love

Italian No Bake Rum Balls
Funfetti Coconut Cookies
Cherry Coconut Cookies
Chocolate fudge rolls
Jam filled bow ties
25 Cookie Recipes

Tinted

You can actually tint these green or pink and any adapt them for any holiday, benefits or events.


Below you will see a benefit cookie I did for breast cancer awareness month several years ago.


Perfect for baby showers, and any themed holiday parties.

Simple and Delicious

These Italian cookies are perfect anytime.

The pistachio nuts are inside and on top.

Let me know how you like them and leave me a comment hope you love them as much as we do!

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Pistachio Ricotta Cookies

Yield: 20

Author: Claudia Lamascolo

prep time: 8 Mcook time: 15 Mtotal time: 23 M

These cookies are for every pistachio fan on this planet. These Italian made cookies are rich with ricotta cheese. They're a soft cookie loaded with nuts topped with a powdered sugar glaze sprinkled with more pistachios.

ingredients:

• 1 cup sugar
• 1 stick butter softened
• 1 cup (8 ounces) ricotta cheese
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 6 ounces finely chopped pistachios and 1/4 cup for garnishing
• 1 1/2 teaspoons almond extract
• 2 cups all-purpose flour
• Frosting

instructions:

How to cook Pistachio Ricotta Cookies

1. Cream the butter and sugar together by hand.
2. Add the ricotta, extract, egg and blend together.
3. Stir in the flour, baking powder, salt, and nuts.
4. Using a medium-sized ice cream scoop, fill the scooper and place on a Silpat mat or parchment paper.
5. Bake at 350 degrees preheated oven for 15 minutes until golden brown on the bottoms.
6. Frosting
7. 2 cups powdered sugar
8. milk to make a glaze around 2 tablespoons or more until you reach dipping consistency.
9. finely chopped pistachio nuts for garnish.
10. Cool completely, frost and sprinkle with nuts.

Calories
79

Fat (grams)
11

Sat. Fat (grams)
4

Carbs (grams)
5

Net carbs
12

Sugar (grams)
17

https://www.whatscookinitalianstylecuisine.com/2011/10/italian-pink-ricotta-cookies-tribute-to.html

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Italian

Created using The Recipes Generator

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Here is the Breast Cancer Awareness Cookie Recipe Below:

Italian Lemon Pink Ricotta Cookies

(I did these from Breast Cancer Awareness and Benefit)

1 stick margarine, softened ( any kind that's recommended by the American Heart Society)

2 cups of sugar

2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese

1 teaspoon of lemon extract

1/4 teaspoon lemon zest

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

Frosting:

1 1/2 cups of powdered sugar

2 tablespoons of shortening

1/2 teaspoon of lemon extract

3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.

Frost cooled cookies with white frosting. Make a separate batch of pink frosting to go over the top of the white.

one drop of red food coloring or use beet dye which is a natural coloring

Directions:

Beat margarine and sugar together till light.

Put all dry ingredients together in a bowl.

Stir ricotta into the margarine and cheese, then add one egg at a time and blend together.

Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring.

Drop by teaspoons full on a greased cookie sheet.

Bake till the edges are slightly brown, and cookies are set about 10 to 15 minutes.




Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.