Description
These Buttery Italian Cannoli Thumbprint Cookies capture the essence of traditional cannoli with a tender, buttery cookie and a creamy ricotta filling. They are easier to make than classic cannoli and perfect for any occasion.
Ingredients
Scale
- For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the Cannoli Filling:
- 1 cup ricotta cheese (drained well)
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon orange zest
- ½ teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- Chopped pistachios or additional chocolate chips for garnish (optional)
Instructions
- Prepare the Ricotta Filling: Drain the ricotta by wrapping it in cheesecloth or paper towels and placing it in a sieve over a bowl for at least 30 minutes to release excess moisture.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the flour and salt, stirring until a soft dough forms. Add 1 teaspoon of milk if the dough feels too dry.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on a parchment-lined baking sheet. Press an indentation into the center of each dough ball with your thumb or the back of a teaspoon to create a nest.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Mix the Filling: Whisk the well-drained ricotta with powdered sugar, cinnamon, orange zest, and vanilla until smooth. Fold in the mini chocolate chips.
- Fill and Garnish: Once the cookies are completely cool, spoon or pipe the ricotta mixture into each thumbprint. Garnish with chopped pistachios, extra chocolate chips, or a dusting of powdered sugar. Refrigerate until ready to serve.
Notes
- Drain the ricotta well to prevent a watery filling.
- For a smoother filling, blend the ricotta before mixing.
- Do not overbake the cookies; they should have golden edges.
- If storing filled cookies overnight, fill just before serving.
- Use a piping bag for a cleaner filling presentation.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g