Pot of Luck Cookies, Vanilla Cookie Filled with Pistachio White Chocolate, Egg Free, Plus Gluten Free Variation
Are you nuts for me?
Want to make these cookies Gluten Free like I did?
Use any basic pre blended gluten free flour. You can also make your own blend. My favorite is a mix of 6 cups regular rice flour, 2 cups potato starch and 1 cup tapioca flour (also called tapioca starch). Simply substitute the gluten free flour for the regular flour in this recipe. There is no need to add anything else such as xanthan gum, guar gum or baking powder.
1/2 cup room temp butter
1/3 cup ricotta cheese
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup flour
1/2 cup pistachios unsalted
1 teaspoon olive oil
1 teaspoon honey
1/2 cup white chocolate chips
1/4 cup heavy whipping cream
- In a medium mixing bowl combine butter, ricotta, sugar and vanilla extract. Mix together until you get a nice smooth consistency.
- Add flour and mix until a dough forms. Dough will be only slightly tacky.
- Use your hands to form dough into 1 inch balls and place each into a spot in a 24 count mini cupcake pan. As delicious as this dough is to eat raw try to refrain, you'll need just about all of it to make all 24 cookies.
- Use your finger to press each ball into a the bottom and up the sides of each mini cupcake space. It should form a nice little cup for your filling later.
- Bake in a preheated 325'F oven for about 16-18 minutes. They will get slightly puffy and the top edges will become golden.
- While the cookies are baking make the filling. In a food processor or bullet blender add the pistachios, olive oil and honey. Process or blend until it becomes butter-like. Set aside.
- In a small saucepan or double boiler melt the white chocolate chips and heavy whipping cream together over low heat. Stir frequently and remove from heat as soon as all the chips appear melted.
- Add the pistachio butter to the melted white chocolate and mix until smooth. Set aside.
- After removing the cookies from the oven let them sit in the pan for about 5 minutes then transfer to a cooling rack and fill with a generous teaspoon of the Irish cream filling.
- Cool in a refrigerator for 3 hours before serving.