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Finished Ricotta Fig and Honey Cookies on a white plate with a little honey dripping down from the center of the cookie.
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5 from 1 vote

Ricotta Fig and Honey Cookies

Ricotta and honey are the best combination. Fig adds a great sweetness as well.
Prep Time15 minutes
Total Bake Time10 minutes
Chill45 minutes
Total Time1 hour 10 minutes
Course: Cookies, Nuts
Cuisine: Italian
Difficulty: Easy
Servings: 36 cookies
Calories: 100kcal

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°F (175°C or 180°C). 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: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg