Description
These delightful thumbprint cookies are inspired by the classic Italian cannoli, featuring a crisp and buttery cookie base filled with a creamy ricotta filling. Perfectly sweetened and studded with mini chocolate chips and pistachios, they’re a decadent dessert that’s easy to make and perfect for any occasion.
Ingredients
Units
Scale
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Cannoli Filling:
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar (adjust to taste)
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
- 1/4 cup mini chocolate chips
- 1/4 cup finely chopped pistachios
Optional Toppings:
- Additional mini chocolate chips
- Chopped pistachios
- Powdered sugar for dusting
Instructions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a small spoon to gently press a well into the center of each cookie.
- Bake:
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Cannoli Filling:
- In a medium bowl, mix together the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest until smooth.
- Fold in the mini chocolate chips and chopped pistachios.
- Assemble the Cookies:
- Once the cookies are completely cooled, fill each thumbprint with the cannoli filling using a small spoon or piping bag.
- Optional Garnishes:
- Sprinkle additional mini chocolate chips, chopped pistachios, or powdered sugar on top for extra flair.
- Serve and Enjoy:
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure to drain the ricotta cheese thoroughly to avoid a watery filling.
- These cookies are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer a stronger citrus flavor, add a little extra orange zest.