by verysmallanna
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verysmallanna's Notes:
4 ounces butter, unsalted Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
6 ounces ricotta Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup fig jam or other fruit preserve Ask a question about this ingredient
1/4 cup orange blossom honey (optional) Ask a question about this ingredient
2 tablespoons pistachios or other nut, roughly chopped (optional) Ask a question about this ingredient
Preheat the oven to 350F.
Ask a question about this stepIn a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy.
Ask a question about this stepBeat in the ricotta, scraping down the bowl and ensuring that it is incorporated fully. Do the same with the egg and vanilla.
Ask a question about this stepWhisk 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.
Ask a question about this stepScoop 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, until lightly browned on the bottom.
Ask a question about this stepOnce you've removed the cookies from the oven, wait 30-60 seconds, then make an indentation with your thumb in the middle of each one. Move the cookies to a wire rack to finish cooling.
Ask a question about this stepFill the middle of each cookie with a scant teaspoon of jam, then drizzle very lightly with honey and sprinkle with nuts.
Ask a question about this step
Oh these look so luscious! What a nice departure from a typical thumbprint cookie!