– 2 cups all purpose flour – 2 teaspoons baking powder – ½ teaspoon salt – ½ teaspoon cinnamon – ¼ teaspoon nutmeg – 1 cup sugar – ½ cup butter, room temperature (one stick) – 1 teaspoon orange zest – 1 cup whole milk ricotta cheese – 1 large egg – ½ cup chopped semi sweet chocolate (mini chocolate chips work too) – ½ cups shelled pistachios, lightly chopped – 1 tablespoon powdered sugar, for dusting (if not frosting) Orange Glaze – 1 cup powdered sugar – 2 tablespoons milk – ½ teaspoon grated orange zest – pistachios and mini chocolate chips for topping (optional)
Mix sugar, butter, and orange zest in a large bowl using a medium-to-high speed electric mixer. The ingredients should be soft and frothy after two minutes of mixing.
Under plastic wrap, chill cookie dough for two hours.Turn on 350 oven. Scoop spoonful cookie dough batter from fridge. Make balls of dough. Cover 2" sheets with cookie balls.
Under plastic wrap, chill cookie dough for two hours.Turn on 350 oven. Scoop spoonful cookie dough batter from fridge. Make balls of dough. Cover 2" sheets with cookie balls.
Heat the cookies for 12–14 minutes till the bottom browns. Remember that cookies won't change color much. Cool five minutes in the pan before transferring to a wire rack.
After the cookies cool, sprinkle powdered sugar or orange glaze (recipe below) over them with a fine mesh strainer.
In a small bowl, mix powdered sugar, milk, and zest for the orange glaze. Dip cookies in icing and top with pistachios and chocolate chips.