Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole milk ricotta cheese
- 1/4 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup mini chocolate chips
- 1 egg white, lightly beaten (for brushing)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a bowl, mix flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add egg and vanilla. Mix until dough forms. Wrap in plastic and chill 30 minutes.
- Roll dough to 1/8-inch thickness. Cut into 3-inch circles. Place half on baking sheets.
- Brush edges with egg white. Place a second circle on top, pressing edges to seal. Prick tops with a fork.
- Bake 12-15 minutes until golden. Cool completely.
- Mix ricotta, powdered sugar, cinnamon, and chocolate chips. Fill cookies just before serving.
Notes
- Dough can be made ahead and refrigerated for up to 2 days.
- For crispier shells, bake an extra 2 minutes.
- Fill cookies no more than 1 hour before serving to prevent sogginess.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg