Honey Pistachio Ricotta Thumbprint Cookies
Ingredients
½ cup unsalted butter
⅓ cup honey
½ cup whole milk ricotta cheese
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup chopped pistachios
For the Filling:
¼ cup honey
2 tablespoons chopped pistachios
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream butter and honey until fluffy.
3. Mix in ricotta, egg, and vanilla.
4. Whisk together flour, baking powder, and salt.
5. Combine wet and dry ingredients, then fold in pistachios.
6. Roll dough into balls and create thumbprints.
7. Bake for 12–15 minutes until lightly golden.
8. Cool completely.
9. Fill each cookie with honey and garnish with chopped pistachios.
Notes
Drain ricotta if necessary.
Chill dough if it becomes soft.
Freeze unfilled cookies for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg