Description
Sweet cannoli-inspired thumbprint cookies blend Sicilian tradition with American baking charm. Crisp pastry shells filled with creamy ricotta cream offer delightful Mediterranean dessert memories you’ll savor with each delectable bite.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (250 g) ricotta cheese (drained well)
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla extract
- ½ tsp orange zest
- ¼ cup mini chocolate chips
- Pistachios, finely chopped
- Powdered sugar for dusting
Instructions
- Dough Preparation: Cream butter and sugar until fluffy. Mix in egg yolks and vanilla, blending thoroughly. Gradually incorporate flour and salt, creating a smooth, pliable dough.
- Shaping and Initial Baking: Preheat oven to 350F (175C). Roll dough into uniform balls on parchment-lined baking sheets. Gently press a thumb indent into each cookie’s center, forming a delicate well.
- Baking and Cooling: Bake for 12-15 minutes until edges turn golden brown. Remove from oven and transfer to a cooling rack, allowing cookies to reach room temperature.
- Ricotta Filling Creation: Whip ricotta with powdered sugar, vanilla, and orange zest until silky. Fold in miniature chocolate chips, ensuring even distribution throughout the mixture.
- Final Assembly and Garnishing: Pipe or spoon ricotta filling into the cookie centers with precision. Embellish with additional chocolate chips, crushed pistachios, or a light dusting of powdered sugar for an elegant finish.
- Serving and Storage: Enjoy immediately or refrigerate for up to two days. Before serving, allow cookies to come to room temperature to enhance flavor and texture.
Notes
- Butter Temperature Matters: Ensure butter is softened but not melted for the perfect cookie texture and smooth mixing.
- Gentle Thumb Technique: Press cookie centers gently to avoid cracking, creating a uniform well for the ricotta filling.
- Chill Dough Option: Refrigerate dough for 30 minutes before shaping to prevent spreading and enhance flavor development.
- Ricotta Consistency Check: Drain ricotta beforehand to prevent excess moisture, ensuring a thick, creamy filling that holds its shape.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg