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Honey Pistachio Ricotta Thumbprint Cookies

Deliciously soft cookies featuring ricotta, sweet honey, crunchy pistachios, and a cozy dollop of fig filling.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Fig Filling
  • 1 cup dried figs, stems removed and roughly chopped
  • 3-4 tablespoons water, plus more as needed
  • 2 tablespoons honey for shine
  • 1 teaspoon fresh lemon juice for balance
  • 1 pinch fine salt
  • 1/4 teaspoon vanilla extract optional
Cookie Dough
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup ricotta cheese use best quality
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1 teaspoon vanilla extract real vanilla recommended
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup chopped pistachios finely chopped

Method
 

Preparing the Fig Filling
  1. In a small saucepan, warm the figs with water over low heat until soft and plump, about 3 to 5 minutes.
  2. Transfer to a small food processor, add honey, lemon juice, salt, and vanilla (if using), then pulse until smooth. If too thick, add an extra teaspoon of water.
  3. Let the filling cool before using.
Making the Cookie Dough
  1. Beat softened butter and sugar together until fluffy.
  2. Mix in ricotta, honey, egg yolk, and vanilla until smooth.
  3. In a separate bowl, whisk flour, baking powder, and salt together, then add to the wet ingredients.
  4. Fold in finely chopped pistachios.
  5. Chill the dough for 30 to 45 minutes to make shaping easier.
Assembling the Cookies
  1. Roll chilled dough into uniform balls, about 1 tablespoon each.
  2. Press a thumbprint into the center of each ball.
  3. Spoon in about 1/2 teaspoon of fig filling into each thumbprint.
  4. Sprinkle the tops with extra pistachios.
  5. Bake in a preheated oven until the edges are set and barely turning golden, about 12 to 15 minutes.
  6. Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Notes

Best enjoyed warm or after an hour of cooling. Can be stored in an airtight container at room temperature for 2 days, refrigerated for 5 days, or frozen for up to a month.