Sometimes a recipe just comes together with almost no effort, and something that you made to use up an odd ingredient ends up being fabulously tasty.
So tasty, in fact, that you have to share the results with as many people as possible, even though you don’t really want to.
Because if you don’t share these little bites of awesomeness with others, you’ll end up eating them all by yourself. Most likely in one sitting. Instead of something important, like breakfast or dinner.
These cookies were awesome plain, hot and fresh from the oven. They were also delicious with a little dab of fig jam in their thumbprinted centers. They got even better with some super-sticky orange blossom honey drizzled over all of them. And with some crunchy, sweet pistachios sprinkled on top?
Yeah. Good stuff.
And what could make this even better?
Of course – a nice cup of tea to wash down all that sticky deliciousness!
I have to give a little credit to Esi over at Dishing Up Delights. She doesn’t know it but she helped inspire this creation. Recently her blog turned a year old and she did a bit of a round-up of things she’d made in the past year. One of those things was a very simple plate of figs, ricotta and pistachios. I had half a container of ricotta in the fridge and had just bought some fig jam at Whole Foods, so somehow my brain decided that the only logical conclusion was to make ricotta thumbprint cookies. And then really jazz them up.
Ricotta Thumbprint Cookies with Fig Jam, Honey & Pistachios
First, Bake the Cookies:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 6-8 oz. ricotta
- 1 tsp vanilla
- 1 egg
- 2 cups AP flour
- 1 Tbsp baking powder
- 1/2 tsp fine salt
Preheat the oven to 350. Cream the butter and sugar in a stand mixer (or with a handheld electric beater) until light and fluffy. Beat in the ricotta, vanilla and egg. Sift together the dry ingredients, then gradually incorporate into the rest of the dough. Once a fluffy dough has formed, scoop it by Tbsp onto a parchment- or Silpat-lined baking sheet, placing each piece of dough about 2″ apart (12 cookies per baking sheet). Bake for 15 minutes, or until lightly browned on the bottom. Makes about 30 cookies, depending on how big you make them. Once you remove them from the oven, wait 30 second to 1 minute, then make an indentation in the top of each one with your thumb. Move to a wire rack to cool completely.
Then, Assemble the Cookies:
- Ricotta cookies
- Up to 8 Tbsp (1/2 cup) fig jam/preserves
- Up to 1/4 cup orange blossom honey
- A handful or so of unsalted pistachios, roughly chopped
Place a small amount (a little less than a teaspoon) of fig jam in the middle of each cookie. Drizzle with honey and sprinkle with pistachios. Eat blissfully.
Originally I wasn’t sure if I wanted to make sandwich cookies or thumbprints when I started out, but I’m glad I decided to go with the thumbprints. They’d probably be a bit big and hard to eat if I had made them as sandwiches. Plus you get a higher jam-to-cookie ratio with thumbprints! And I managed not to sustain any horrible burns to my thumb. Hooray!
If you don’t have any fig jam but still want to make these (or you just have an extra bit of ricotta lying around), you could just add a little lemon or lime zest to the plain cookies for an elegant teatime treat. Or make a citrus glaze. Or just use another kind of jam.