Irresistible Cannoli Cookies
A take on the old classic Italian Dessert
Equipment
- measuring cups
- measuring spoons
- large mixing bowl
- electric hand mixer
- spatula
- wire whisk
- wire mesh strainer
- 1 1/2 inch cookie scoop
- parchment paper
- cookie sheet pans
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp fresh grated orange zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 pkg (10oz) mini semi-sweet chocolate chips (DIVIDED)
- 1/2 cup chopped pistachios
Instructions
- Using an electric hand mixer, cream together butter and sugar together in a large mixing bowl until light and fluffy.
- Mix in eggs and ricotta cheese until well combined. Mix in vanilla extract, cinnamon and fresh orange zest.
- Place a mesh strainer over bowl and add in flour, baking soda, baking powder, and salt. Sift the dry ingredients into bowl of wet ingredients. Combine until all well incorporated.
- Fold in 1/2 of the mini chocolate chips & all of the pistachios. Cover and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Line sheet pans with parchment paper.
- Scoop out cookie dough using a 1 1/2 inch cookie scoop and place on prepared sheet pans 2 inches apart. Bake for 8-11 minutes until golden brown on the edges of cookies.
- Remove cookies immediately to a wire rack to cool completely.
- Place the other 1/2 of the semi-sweet chocolate mini chips into a microwave safe medium bowl along with 1 TBS coconut oil or vegetable shortening.
- Microwave in 20 second intervals, stirring after each interval until smooth. Drizzle melted chocolate using a fork all over the cooled cookies using zig zags. Let sit for a few minutes for chocolate to set up on cookies.