Name: Sweet Italian Triumph: Cannoli-Inspired Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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

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Introduction

These Sweet Italian Triumph: Cannoli-Inspired Thumbprint Cookies bring the classic flavors of cannoli to a delightful cookie form. Soft, buttery cookies filled with a creamy ricotta mixture and accented with chocolate chips and pistachios make for a perfect treat any time of day.

A group of small cookies arranged closely together on a white plate with a detailed edge. Each cookie has two layers: the bottom layer is a round, soft-looking light golden-brown base, and the top layer is a dollop of thick, glossy dark chocolate cream placed in the center. The cookies are slightly raised with a rough texture on the base and a smooth, shiny texture on the chocolate cream. The background is softly blurred, highlighting the cookies in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for garnish)
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Step 3: Add the egg yolks and 1 teaspoon vanilla extract to the mixture and blend thoroughly until smooth.
Step 4: Gradually add the flour and salt, mixing gently to form a smooth, pliable dough.
Step 5: Roll the dough into uniform balls and place them on the prepared baking sheets. Using your thumb, gently press an indent into the center of each ball to create a small well.
Step 6: Bake the cookies for 12–15 minutes, or until the edges begin to turn golden brown. Remove from the oven and transfer cookies to a cooling rack to reach room temperature.
Step 7: While the cookies cool, prepare the filling by whipping the ricotta cheese with powdered sugar, ½ teaspoon vanilla extract, and orange zest until silky smooth.
Step 8: Fold in the mini chocolate chips evenly throughout the ricotta mixture.
Step 9: Spoon or pipe the ricotta filling into the center wells of each cooled cookie.
Step 10: Garnish the filled cookies with extra chocolate chips, crushed pistachios, and a light dusting of powdered sugar for an elegant finish.

Tips & Variations

Make sure to drain the ricotta cheese thoroughly before using to avoid a watery filling.
For a citrus twist, try substituting lemon zest for the orange zest in the filling.
If you prefer a nuttier flavor, replace pistachios with finely chopped almonds or hazelnuts.
Chill the dough for 30 minutes before shaping to make it easier to handle and prevent spreading during baking.

Storage

Store the filled cookies in an airtight container in the refrigerator for up to two days. Before serving, allow them to come to room temperature to enhance their flavor and texture. Avoid storing them for too long to preserve the freshness of the ricotta filling.

How to Serve

A close-up view of many small, round cookies arranged closely together on a white plate with a subtle decorative edge. Each cookie has two layers: the bottom layer is a light beige, soft-looking cookie with a smooth texture, and the top layer is a dollop of thick, glossy dark chocolate placed right in the center, shaped with two small peaks. The background is softly blurred with warm tones, and the focus is on the front row of cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ricotta cheese straight from the package?

It’s best to drain the ricotta well before using to remove excess moisture, which helps keep the filling creamy and prevents the cookies from becoming soggy.

Can I make the dough or filling ahead of time?

Yes, you can prepare the dough and chill it for up to 24 hours before baking. The ricotta filling can also be made a day in advance and refrigerated; give it a quick stir before filling the cookies.