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Italian Cannoli-Inspired Thumbprint Cookies

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These Italian Cannoli-Inspired Thumbprint Cookies are a delightful twist on the classic thumbprint cookie. With a buttery cookie base and a creamy ricotta filling studded with chocolate chips and orange zest, they’re reminiscent of the beloved cannoli pastry in a bite-sized form.

Ingredients

Scale
  • For the Cookie Base:
    • 1 cup (225 g) unsalted butter, softened
    • 2/3 cup (135 g) granulated sugar
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 2 cups (250 g) all-purpose flour
    • 1/4 teaspoon salt
  • For the Filling:
    • 1 cup (250 g) ricotta cheese (drained well)
    • 1/4 cup (30 g) powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon orange zest
    • 1/4 cup mini chocolate chips
  • For Garnish (Optional):
    • Mini chocolate chips
    • Pistachios, finely chopped
    • Powdered sugar for dusting

Instructions

  1. Prepare the Cookie Dough:
    • In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
    • Add the egg yolks and vanilla extract, mixing until fully incorporated.
    • Gradually mix in the flour and salt until a soft dough forms.
  2. Shape the Cookies:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
    • Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
    • Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a well.
  3. Bake the Cookies:
    • Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool completely on a wire rack.
  4. Make the Cannoli Filling:
    • In a medium bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and orange zest until smooth.
    • Fold in the mini chocolate chips.
  5. Assemble the Cookies:
    • Spoon or pipe the ricotta filling into the center of each cooled cookie.
    • Garnish with extra mini chocolate chips, chopped pistachios, or a light dusting of powdered sugar if desired.
  6. Serve:
    • Serve immediately, or refrigerate for up to 2 days. Bring to room temperature before serving for the best flavor.

Notes

  • Ensure your ricotta is well-drained to avoid a runny filling. Use cheesecloth or a fine mesh strainer for best results.
  • For added flavor, drizzle cookies with melted chocolate or sprinkle with cinnamon.
  • These cookies are best enjoyed fresh but can be stored in an airtight container in the refrigerator.

Find it online: https://ukfinda.com/italian-cannoli-inspired-thumbprint-cookies/