Pistachio Ricotta Cookies with Tahitian Vanilla Bean Glaze
by Carrie Mason
2 sticks butter
2 cups sugar
3 eggs
2 teaspoons vanilla extract
4 cups flour
1 teaspoons baking soda
1 1/2 cups chopped unsalted pistachios
2 cups ricotta cheese
Preheat the oven to 350.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract.
Sift the flour with baking soda. Add to the creamed mixture, 1/3 at a time, alternately with the ricotta and chopped nuts.
Drop by rounded teaspoon onto a baking sheet and bake for 14 minutes, or until golden brown on bottoms.
Vanilla Bean Glaze:
3 cups powdered sugar
3-4 tablespoons milk
Seeds from inside of 2 Marx Foods Tahitian Vanilla Beans
In a mixing bowl, combine the sugar with milk until you get it to a nice pour-able consistency. If it is too thick, add a bit more milk. Add the vanilla seeds and mix well. Using a spoon, drizzle the glaze over the cooled cookies.
This recipe will yield anywhere from 10 to 12 dozen cookies, depending on how big you make them, I like them on the small side (bite size), so I usually get 150 cookies from this batch.
2 sticks butter
2 cups sugar
3 eggs
2 teaspoons vanilla extract
4 cups flour
1 teaspoons baking soda
1 1/2 cups chopped unsalted pistachios
2 cups ricotta cheese
Preheat the oven to 350.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract.
Sift the flour with baking soda. Add to the creamed mixture, 1/3 at a time, alternately with the ricotta and chopped nuts.
Drop by rounded teaspoon onto a baking sheet and bake for 14 minutes, or until golden brown on bottoms.
Vanilla Bean Glaze:
3 cups powdered sugar
3-4 tablespoons milk
Seeds from inside of 2 Marx Foods Tahitian Vanilla Beans
In a mixing bowl, combine the sugar with milk until you get it to a nice pour-able consistency. If it is too thick, add a bit more milk. Add the vanilla seeds and mix well. Using a spoon, drizzle the glaze over the cooled cookies.
This recipe will yield anywhere from 10 to 12 dozen cookies, depending on how big you make them, I like them on the small side (bite size), so I usually get 150 cookies from this batch.
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