There’s just one word for these cookies: luxe. Creamy ricotta cheese gives these Italian pine nut-coated cookies a moist richness that will stand out on any cookie platter.
Preparation Time: 30 mins
Cook: 11 mins
- 2 ½ cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/4 teaspoon ground or grated nutmeg
- 1 1/4 cups plus 2 tablespoons sugar
- ½ cup butter, softened
- ⅓ cup whole milk ricotta cheese (from 15-oz container)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups pine nuts
Heat oven to 350°F. In a small bowl, stir flour, baking powder, salt and nutmeg.
In a large bowl, beat 1 1/4 cups sugar, the softened butter and ricotta cheese with an electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate for 30 minutes.
Place pine nuts in a shallow bowl.
Using lightly floured hands, shape dough into 48 (1 1/4-inch) balls. Dip one side of each cookie ball into pine nuts, pressing lightly to coat. Place cookies, nut-covered side up, 2 inches apart on ungreased cookie sheets. Flatten slightly.
Sprinkle 2 tablespoons of sugar over cookies. Bake for 9 to 11 minutes or until the tops are set but not brown. Cool for 2 minutes; remove from cookie sheets to cooling rack.
Store covered in an airtight container at room temperature.