Ricotta Fig and Honey Cookies

5 from 1 vote

Ricotta and honey are the best combination. Figs add a great sweetness as well.

Prep Time20

Total Bake Time30

Chill45

Total Time1 35

Course: Cookies, Nuts

Cuisine: Italian

Difficulty: Easy

Servings: cookies

Calories: 137kcal

Juice the lemon and set it aside. Take the stems off the figs and add them to a food processor. Pulse 4 or 5 times to get chopped figs. I put the chopped figs into a bowl, adding sugar, honey, lemon juice, and mix. The last part involves adding the water to soften the mixture.

In a bowl, weigh or measure the flour, baking powder, and salt together. I run a whisk through to blend. In another bowl, weigh or measure the sugar and set it aside.
In a stand or hand-held mixer bowl, cream the butter for a minute before adding the sugar. Then, mix the butter and sugar for 2 to 3 minutes on a medium mixer speed. Add the ricotta cheese and blend. Add the egg and vanilla extract and mix. Stop the mixer and scrape down the sides.
Turn the mixer on to a low speed and gradually add the flour mixture. Wrap the bowl loosely and refrigerate for about 45 minutes.

Preheat the oven to 350°F (175°C or 180°C). Line your cookie pans with parchment paper and set aside.
When the cookie dough contains ricotta, it can stick to your thumb when making the well. I keep a wet paper towel close by so I can wet my thumb between cookies. Using a medium cookie scooper, I scoop out and make a ball of the cookie dough using my hands. I place 12 balls onto a pan. I take my thumb and press down to make a good-sized well; don't go through to the bottom.
Take your fig filling and fill each hole of your cookie. 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.

You can also use fig jam instead of the fig filling I made.