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PdfPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the ricotta cheese, eggs, vanilla extract, and lemon zest until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed pistachios.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops have a crinkled appearance.
While the cookies are baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and milk in a small bowl until smooth.
Once the cookies are done, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled cookies and sprinkle with additional crushed pistachios for garnish.