Cannoli Cookies

Ingredients

• 8 tbsp unsalted butter (1 stick), softened
• 1 cup granulated sugar
• 1 cup whole-milk ricotta cheese
• 3 tsp finely grated orange zest, divided
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg
• 2 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 cup confectioners' sugar
• 2 tbsp milk
• 1/4 cup finely chopped unsalted pistachios

Instructions

1. Cream 8 tablespoons butter and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add 1 cup ricotta, 2 teaspoons orange zest, 2 teaspoons vanilla, ½ teaspoon cinnamon and ¼ teaspoon nutmeg; mix until combined. Add 1 large egg, mixing and scraping down the sides of the bowl with a rubber spatula as needed. Add 2 cups flour, 1 teaspoon baking soda and ¼ teaspoon salt; mix until the flour is just combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
3. Using a 1-tablespoon cookie scoop, scoop the dough into 30 balls, placing them 2 inches apart on the prepared baking sheets. (Alternatively, use a 1-tablespoon measure and roll into balls with slightly damp hands.) Bake until pale golden on the bottom, 15 to 16 minutes. Let cool for 5 minutes on the pans before transfering to a wire rack to cool completely.
4. Whisk 1 cup confectioners' sugar, 2 tablespoons milk and the remaining 1 teaspoon orange zest in a small bowl. Spread the icing on the cooled cookies. Sprinkle with ¼ cup pistachios. Let the cookies set for 20 minutes before serving.