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    Home » Cookies

    Ricotta Fig and Honey Cookies

    Published: Sep 7, 2021 · Modified: Feb 14, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Ricotta and Figs are ingredients that when you first hear that they are in the cookie, you are not quite sure if you should try it or not. I tried to find out the history of Italian Ricotta Cookies, but all I could find were recipes. I wanted to know when they first started showing up and where. Italy is a big country, but the good news is everyone wants to share what their family has passed down through the ages.

    Finished Ricotta Fig and Honey Cookies on a white plate with a little honey dripping down from the center of the cookie.

    I remember being at a restaurant with family when I was young, and I got to taste a ricotta and fig appetizer, and I thought I had died and gone to heaven. Whoever came up with the idea of combining ricotta and figs should get an award as far as I am concerned. They had added just a drop or two of honey, which was the icing on the cake. So that was my inspiration for this week's cookie. Some recipes call for pistachios, and you can certainly swap out the chopped walnut that I put on top of my cookies.

    You can use your favorite honey brand, and you will be amazed at what honey adds to this cookie.

    Finished Ricotta Fig and Honey Cookies on a white plate with a little honey dripping down from the center of the cookie.

    Ricotta Fig and Honey Cookies

    Barbara Hall
    Ricotta and honey are the best combination. Fig adds a great sweetness as well.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 10 mins
    Chill 45 mins
    Total Time 1 hr 10 mins
    Course Cookies, Nuts
    Cuisine Italian
    Servings 36 cookies
    Calories 100 kcal

    Ingredients
     

    COOKIE DOUGH

    • ½ cup Butter unsalted 1 stick room temperature
    • 1 cup Sugar white 198 g
    • 6-7 oz full fat Ricotta cheese
    • 1 Egg
    • 1 teaspoon Vanilla Extract
    • 1 tablespoon Baking powder
    • 2 cups All-purpose flour 240 g
    • ½ teaspoon Kosher Salt

    FIG FILLING

    • 8 oz Mission Figlets minced
    • 1 tablespoon Honey
    • 2 tablespoon Sugar white
    • 1 tablespoon Lemon juice
    • 1 tablespoon Water if needed

    TOPPING

    • A couple drops on top of baked cookies Honey
    • Chopped on top of fig filling before bake Chopped walnuts

    Instructions
     

    FIG FILLING

    • Take the stems off the figs and set aside. I make this easy for the filling by using my food processor. It only takes a few seconds to mince these figs. I put the minced figs into a bowl and add the sugar, honey, and the lemon juice and mix.

    COOKIE DOUGH

    • In a bowl, weigh or measure the flour, baking powder, and salt together. I run a whisk through to blend.
    • In a stand or hand-held mixer bowl, add butter and sugar cream for about 3 or 4 minutes on medium speed. Add the ricotta and blend through. Add the one egg and vanilla extract and mix.
    • Turn the mixer down to a low speed and gradually add the flour mixture. Wrap the bowl loosely and refrigerate for about 45 minutes. During this time, preheat the oven to 350°. Line your cookie pans with parchment paper and set aside.
    • I scoop out a generous amount with a small cookie scoop and make 12 balls onto a pan. I take my thumb and press down to make an indent, just don't go through to the bottom.
    • Take your fig filling and fill each hole of your cookie and put a walnut piece on top of each fig filling and press down lightly, so it stays on the cookie. Bake for 10-12 minutes and move to a cooling rack when they are finished and out of the oven.
    • After they cool, I take a jar of honey and add a couple of drops of honey onto the fig filling. It helps keep the fig filling on the softer side.
    • You can also use fig jam instead of the fig filling I made.

    Notes

    After mixing your fig filling, you can add a little water if it seems a dry. Start with a tablespoon and mix first before adding any more. 

    Nutrition

    Calories: 100kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 75mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 107IUVitamin C: 1mgCalcium: 42mgIron: 1mg
    Keyword fig and honey cookies, ricotta cookies, ricotta honey cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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