Ingredients
Equipment
Method
Preparation Steps
- Drain the ricotta cheese in a fine-mesh strainer for 30 minutes.
- In a large mixing bowl, beat the softened butter and sugar together for 3-4 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the ricotta, vanilla, and orange zest.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to wet ingredients.
- Fold in mini chocolate chips and chopped pistachios.
- Scoop dough onto parchment-lined baking sheets, 2 inches apart.
- Preheat oven to 350°F. Bake cookies for 12-14 minutes or until edges are golden.
- Cool for 5 minutes on sheets before transferring to wire racks.
Nutrition
Notes
For best results, utilize room temperature eggs and ensure ricotta is well-drained to maintain cookie texture.