Ricotta Thumbprints

Name: Ricotta Thumbprints
Ingredients: 4 ounces butter, unsalted; 1 cup sugar; 6 ounces ricotta; 1 teaspoon vanilla extract; 1 egg; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup fig jam or other fruit preserve; 1/4 cup orange blossom honey (optional); 2 tablespoons pistachios or other nut, roughly chopped (optional)

11 ingredients

1 steps

Ingredients

4 ounces butter, unsalted
1 cup sugar
6 ounces ricotta
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup fig jam or other fruit preserve
1/4 cup orange blossom honey (optional)
2 tablespoons pistachios or other nut, roughly chopped (optional)

Directions

1

["Preheat the oven to 350F.", "In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy.", "Beat in the ricotta, scraping down the bowl and ensuring that it is incorporated fully. Do the same with the egg and vanilla.", "Whisk together the flour, baking powder and salt. Gradually mix the dry into the batter, using a low speed and being sure not to overmix. The dough should be fluffy but not too airy.", "Scoop the dough by tablespoons onto parchment- or silicone-lined sheet pans. The cookies should be about 2\" apart and you should be able to get about 12 on each sheet. Bake for about 15 minutes