Creating Pistachio Ricotta Cookies can be a delightful experience by following these clear and concise steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add Ricotta: Mix in the ricotta cheese until fully incorporated.
4. Incorporate the Egg and Vanilla: Add the egg and vanilla extract. Blend everything together until smooth.
5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in Pistachios: Gently fold in the chopped pistachios until evenly distributed throughout the dough.
8. Shape the Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
9. Bake: Place in the preheated oven and bake for 20-25 minutes or until the edges are lightly golden.
10. Cool the Cookies: Once baked, remove from oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
11. Dust with Powdered Sugar: If desired, sprinkle powdered sugar on top of the cookies for a beautiful finish.

Following these straightforward steps will have you enjoying fresh Pistachio Ricotta Cookies in no time!