Description
Delicious thumbprint cookies filled with honey and pistachio ricotta.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1/4 cup honey
- 1/3 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the egg and vanilla extract, mixing well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Form dough into balls and place them on a baking sheet.
- Make a thumbprint in the center of each ball.
- In a separate bowl, mix ricotta, honey, and pistachios.
- Fill each thumbprint with the ricotta mixture.
- Bake for 12-15 minutes until golden.
Notes
- Store cookies in an airtight container.
- Use fresh ricotta for best flavor.
- Adjust honey sweetness to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: honey pistachio ricotta thumbprint cookies