This is a spin-off from a Christmas cookie family recipe that my friend H shared with me – instead of cottage cheese, I used ricotta in these little thumbprint cookies and they turned out fabulous!
- 2 c. flour
- 1/2 tsp vanilla extract
- 2 sticks butter, softened
- 8 oz. ricotta cheese
- granulated sugar
- preserves (I used apricot and blueberry)
- baby carrot (for making indentations)
Beat butter, ricotta and vanilla together until creamy. Mix in flour to form dough. Refrigerate for half an hour. Form dough into half tsp balls and make indentation in each ball using the baby carrot. Fill each cookie with a little bit of preserves.
Filled with apricot:
Filled with blueberry:
Bake at 400 degrees F for about 12 minutes or until cookies are golden on the bottom. Eat and enjoy!