2 cups sugar
12 ounces pistachio
1 cup unsalted butter, softened
1 pound ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups flour
1 tablespoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degree
In a food processor or blender process pistachios until finely ground, then set aside.
In large bowl, mix low speed, beat sugar and butter until blended.
Then beat on high until light and fluffy, 6-7 minutes.
The at medium speed, beat ricotta, vanilla, ground pistachio, eggs until well mixed.
Reduce to low speed, add flour, baking powder, and salt and beat well until dough forms.
Drop dough by level tablespoons, 2 inches apart onto lined parchment paper lined large cookie sheet.
Bake about 15 minutes or until cookies are very lightly golden. cookies will be soft.
Once cooked remove from oven and let cool.
2 cups powdered sugar
3 tablespoons milk
In bowl, stir powdered sugar and milk until smooth. With small teaspoon spread icing on cookies. Decorate with chopped Pistachio, set to one side to allow icing to dry.