Easy Pignoli (Ricotta Pine Nut) Cookies

Steps

• 1

  Heat oven to 350°F. In small bowl, stir flour, baking powder, salt and nutmeg.
• 2

  In large bowl, beat 1 1/4 cups sugar, the softened butter and ricotta cheese with 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 30 minutes.
• 3

  Place pine nuts in shallow bowl.
• 4

  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.
• 5

  Sprinkle 2 tablespoons sugar over cookies. Bake 9 to 11 minutes or until tops are set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack.
• 6

  Store covered in airtight container at room temperature.