Description
Sweet Italian heritage meets classic cookie charm in these cannoli-inspired thumbprint cookies. Rich ricotta filling nestles perfectly inside delicate, golden-edged pastry, inviting warm memories of Sicily’s beloved dessert tradition while promising pure indulgence for cookie enthusiasts.
Ingredients
Scale
Cookie Base Ingredients:
- 1 cup (225 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 2 large egg yolks
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Filling Ingredients:
- 1 cup (250 g) ricotta cheese (drained well)
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon orange zest
- ¼ cup mini chocolate chips
Garnish Ingredients:
- Mini chocolate chips
- Pistachios, finely chopped
- Powdered sugar for dusting
Instructions
- Craft the cookie base by blending softened butter and sugar until ethereally light and airy. Incorporate egg yolks and vanilla, stirring until completely unified. Gradually fold in flour and salt, transforming the mixture into a tender, cohesive dough.
- Heat the oven to 350F (175C) and prepare baking sheets with parchment paper. Sculpt the dough into uniform spheres, positioning them with deliberate spacing. Delicately press an indentation into each cookie’s center using your thumb or a rounded utensil, creating a gentle cradle.
- Transfer cookies to the preheated oven, allowing them to transform for 12-15 minutes until edges acquire a golden, sun-kissed hue. Carefully extract and transfer to a cooling rack, permitting them to reach ambient temperature.
- Whip ricotta cheese with powdered sugar, infusing the mixture with vanilla essence and bright orange zest. Blend until silky smooth, then gently fold in miniature chocolate chips, distributing them with a light touch.
- Lovingly fill each cookie’s hollow with the creamy ricotta mixture, using a piping bag or spoon for precision. Embellish with additional chocolate chips, scattered pistachios, or a whisper of powdered sugar for elegant presentation.
- Serve these delicate treats immediately, or preserve their charm by refrigerating for up to two days. Allow cookies to warm to room temperature before indulging to maximize flavor complexity.
Notes
- Ensure butter is softened at room temperature for easier creaming, which creates a lighter, fluffier cookie texture.
- Use full-fat ricotta for a richer, more authentic cannoli-like filling that holds its shape better.
- Chilling the dough for 30 minutes before shaping helps prevent spreading and maintains the cookie’s structure during baking.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend, keeping the same measurements.
- Opt for fresh, high-quality ricotta to elevate the filling’s flavor and prevent excess moisture.
- Gently press the thumbprint indentation to avoid cracking the cookie dough, using a light touch.
- Toast pistachios briefly before chopping to enhance their nutty flavor and add a delightful crunch to the garnish.
- Store cookies in an airtight container with parchment between layers to prevent sticking and maintain their delicate texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 260
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg