Why Make This Recipe
Honey Pistachio Ricotta Thumbprint Cookies are a delightful treat that combines rich flavors and textures. The creamy ricotta adds a unique twist to traditional cookies, while the honey and pistachios create a perfect balance of sweetness and crunch. These cookies are not only tasty but also easy to make, making them a great option for any occasion, whether it’s a family gathering or just a cozy evening at home.
How to Make Honey Pistachio Ricotta Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup finely chopped pistachios
- 1/4 cup honey
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mix is light and fluffy.
- Add in the ricotta cheese, egg yolk, and vanilla extract. Mix everything together until it’s smooth.
- Gradually add the all-purpose flour and salt, mixing just until combined. Avoid overmixing.
- Scoop tablespoon-sized portions of dough, roll them into balls, and gently press your thumb in the center of each cookie to form an indent.
- Place the cookies on the prepared baking sheet and bake for 12–14 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool slightly. After they cool, fill each indent with a small amount of honey and sprinkle chopped pistachios over the top.
- Let the cookies set before serving.
How to Serve Honey Pistachio Ricotta Thumbprint Cookies
These cookies are perfect served warm or at room temperature. They make a great addition to a dessert table or can be enjoyed with a cup of tea or coffee. You can also plate them nicely as a gift for friends or family.
How to Store Honey Pistachio Ricotta Thumbprint Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about 5 days. If you want to keep them longer, you can freeze them. Just make sure to place parchment paper between layers to prevent sticking.
Tips to Make Honey Pistachio Ricotta Thumbprint Cookies
- Make sure the butter is softened at room temperature for better mixing.
- Don’t skip using parchment paper; it helps prevent sticking.
- For added flavor, you can toast the pistachios before chopping them.
- If desired, you can substitute the honey with other sweet toppings like maple syrup or chocolate ganache.
Variation
You can try different nut toppings like chopped almonds or walnuts for a change. Additionally, you could add lemon zest to the dough for a refreshing citrus flavor.
FAQs
1. Can I use low-fat ricotta cheese?
Yes, low-fat ricotta cheese can be used, but keep in mind that it may affect the texture and flavor slightly.
2. Can these cookies be made in advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 2 days before baking.
3. What if I don’t have honey?
If you don’t have honey, you can use maple syrup or a fruit preserve as a filling instead.
