Pistachio Ricotta Cookies

Pistachio Ricotta Cookies... you can never eat enough of these!

Pistachio Ricotta Cookies


For 5 Dozen(s)

For the Cookies:

  • 2 cups sugar
  • 12 ounces pistachio
  • 1 cup butter, softened
  • 1 pound ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 lsrge eggs
  • 4 cups all purpose flour
  • 1 tablespoons baking powder
  • 1 teaspoon salt

For the Icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • chopped pistachio
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  1. For the Cookies:
    1. Preheat oven to 350 degrees F.
    2. In a food processor add the pistachios and process until finely ground. About 1 minute. Set aside.
    3. In large bowl, with mixer at low speed, beat sugar and  butter until blended.
    4. Increase speed to high; beat until light and fluffy, about 5 minutes.
    5. At medium speed, beat in ricotta, vanilla, ground pistachio and eggs until well combined.
    6. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
    7. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
    8. Bake all your cookies.
  2. For the Icing:
    1. In small bowl, stir powdered sugar and milk until smooth. With small teaspoon , spread icing on cookies. Decorate with chopped Pistachio.
    2. Set cookies aside to allow icing to dry completely.


Tuesday, 06 November 2018
I just made these cookies on Saturday. The recipe was very easy to follow. I cooked my cookies for...
See Full Review >>
- Sassi
Wednesday, 28 February 2018
These have got to be my new favourite cookies!!!! Absolutely delicious!!!!!! - ambaudo

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