Up next in 10
IRRESISTIBLE CANNOLI COOKIES A Delicious Take on the Original Italian Dessert
#cookies #dessert #catherinesplates
https://catherinesplates.com/irresistible-cannoli-cookies/
Show More Show Less View Video Transcript
0:00
It's dessert day and today we are going
0:02
to make canoli cookies. Now canoli is an
0:06
Italian dessert. Has a crispy fried
0:10
outside with a creamy mixture on the
0:13
inside and it's very delicious. It is
0:16
one of my husband's favorite desserts. I
0:20
sent him out to go get some dirt from
0:23
Lowe's. That way I can make cookies for
0:27
him. This is a secret. I even had to
0:30
borrow some of his stashed pistachios
0:35
to get those shelled and ready for this
0:37
recipe. All right, you guys. You ready?
0:40
Happy holidays. Let's put this one
0:42
together.
0:43
What's great about this cookie? This is
0:46
going to happen all in one bowl.
0:48
You don't need separate bowls for
0:50
everything. And the first thing we're
0:52
going to do is put one cup of white
0:55
granulated sugar into a large mixing
0:58
bowl.
1:03
And then we want to add in two sticks or
1:06
one cup of very soft butter. I'm using
1:11
salted butter. And because I'm doing
1:13
that, I will not be adding salt to this
1:15
recipe.
1:25
So, everything you like about a canoli
1:29
is going in here. Now, we're going to
1:31
take our electric hand mixer and we're
1:32
going to blend the butter into the sugar
1:34
until it's nice and smooth and creamy.
1:40
Now, I left my butter out overnight.
1:46
Look at that.
1:48
Take a spatula and pull down the sides.
1:50
That way we make sure we get all the
1:52
sugar incorporated and that butter nice
1:54
and creamy, no lumps.
1:58
Just a little bit longer.
2:01
All right, that looks nice and creamy in
2:03
there.
2:05
All right, the next thing we're going to
2:06
do is take two eggs. I'm going to crack
2:09
them into a dish. That way we can make
2:12
sure there's no shells going in.
2:19
We'll add them to the mix and then we'll
2:22
blend that together.
2:32
Oo, it made that nice and fluffy, didn't
2:33
it?
2:36
Oo, isn't this what a canoli is all
2:39
about? It is the ricotta cheese. I'm
2:42
using the whole milk variety. And we're
2:44
going to need one
2:47
half cup.
2:52
I had to look at that and make sure.
2:55
Make the cookies nice and creamy.
3:01
All right, let's taste the ricotta.
3:11
It's a very mellow flavor, so it's not
3:14
going to overwhelm this at all. All
3:16
right. So, we're going to add that in.
3:20
Let's get that mixed in.
3:29
All right, let's have some more fun
3:31
here.
3:34
We're going to add in
3:37
half a teaspoon of ground cinnamon.
3:43
We're going to add in one teaspoon of
3:45
vanilla extract.
3:48
Get these holiday flavors rolling, huh?
3:52
And then we're going to take an orange.
3:57
Now, I've already washed it off and
3:58
we'll just zest it in there. Give it a
4:01
pop of freshness. So, I'm just going to
4:04
go around the orange.
4:07
Oh, I can smell that.
4:16
We're going to go all the way around
4:17
this one.
4:19
Smells good in there.
4:27
Let's mix this together.
4:33
Get my spatula again.
4:36
Pull down your sides. And then we're
4:39
going to mix it one more time.
4:44
There we go. Don't over mix.
4:48
What we're going to do, I'm just going
4:50
to take a sifter and put it over my
4:52
bowl. We're going to add in two cups of
4:55
allpurpose flour.
5:03
That looks good. We're going to put it
5:05
in the sifter very carefully.
5:12
And then we're going to put in one
5:13
teaspoon of baking powder. There it is.
5:19
We want our cookies to rise.
5:22
And allpurpose flour does not have any
5:24
leavenning in there. Rising ingredients.
5:26
So, we're going to add it.
5:29
One teaspoon.
5:33
And then we're going to put in half a
5:35
teaspoon of baking soda.
5:40
Now,
5:42
because I've used salted butter, I'm not
5:45
going to be adding salt to the recipe,
5:48
but if you're using unsalted butter, you
5:50
can add up to half a teaspoon of just
5:54
regular table salt. All right, because I
5:57
am a whisk taker,
6:02
we're going to take our whisk. We're
6:03
going to blend this all together into
6:05
the mixture.
6:09
Kind of keep it inside the bowl there.
6:13
That way, we don't have to do this in a
6:16
separate bowl with all the dry
6:17
ingredients, all the wet ingredients
6:19
incorporated. We're just going to do
6:21
this.
6:22
All right, clean up the flour. There we
6:25
go. As my husband would say, clean the
6:28
flour.
6:30
All right, we're going to blend this
6:32
together.
6:34
Start low.
6:36
All right, just until combined.
6:39
We'll pull it out. Get everything off.
6:42
All right, we're done with this.
6:45
Our spatula.
6:48
Make sure we get all the sides in.
6:53
We're going to fold in one cup of mini
6:57
semieet chocolate chips.
7:01
All right, we're going to fold those in.
7:06
Oh, I can see the orange zest in there.
7:11
Looks good.
7:15
All right, we're going to take some
7:16
pistachios. I'm using about half a cup
7:19
of shelled pistachios. And I just got
7:21
them out of this bag right here, which
7:23
my husband had stashed. I found
7:27
I knew he had them. So, what we're going
7:29
to do is break these up. I'm just going
7:30
to use my little food processor here.
7:43
There we go. That's what they look like.
7:46
Let's add it. And we'll fold those in.
7:49
Now, you can totally skip this step if
7:52
somebody doesn't like nuts.
7:56
There we go. What we're going to do is
7:58
cover this with some plastic wrap. We're
8:00
going to place it in the refrigerator
8:01
for 1 hour. We're going to make some
8:04
cookies. Okay, I've just taken it out of
8:06
the refrigerator. We're going to use a 1
8:09
and 1/2 in cookie scoop.
8:12
And we have a sheet pan. We've lined it
8:14
with some parchment paper. Guess who's
8:18
here, you guys? Can y'all hear the
8:20
coffee brewing right now?
8:24
Okay, so we're going to scoop
8:28
the cookie dough and I'm going to
8:30
flatten it. Coming out of the bowl,
8:34
we're going to place it on our parchment
8:37
lined sheet pan here. We want to leave 2
8:40
in between each
8:43
ball of dough here.
8:54
I see the little orange flexcks in
8:56
there.
9:00
I see the green pistachio, too.
9:04
All right, let's fill the rest of the
9:06
pan. Now, once we get these cookies
9:09
done, there's still something we have to
9:10
do to them.
9:13
Make them look like a canoli.
9:18
All right. Well, that's going to make a
9:20
lot of cookies. So,
9:22
look at that.
9:23
I'm going to have to share.
9:24
We still got another batch right here.
9:27
I've got my oven preheated at 375°.
9:30
We're going to bake these for about 8 to
9:32
11 minutes until they're nice and tender
9:34
on the inside. We want them nice and
9:36
kind of golden brown and crispy on the
9:38
edges. And then we'll remove them from
9:40
the pan, place them on a wire rack, cool
9:43
them slightly before we finish these
9:45
off. While those are in there, I'll just
9:47
get in the next pan ready to go. I'll
9:48
see y'all back here.
9:51
All right, I pulled the first batch out.
9:54
I'm going to place these onto our wire
9:56
rack right there. Look at the bottom of
10:00
that. Oo, yum. Right.
10:04
Like how they hold their shape. They
10:06
smell delicious. I didn't let them cool
10:09
down or anything on the pan. I just
10:11
removed them right onto the rack here.
10:16
It made 40 cookies.
10:19
Of course, if you count them right now,
10:20
you'd see 39.
10:23
We're going to cool these all down
10:25
completely.
10:27
And then I'm going to show you how we're
10:28
going to top them. Look at those. Woo!
10:30
Look how many we made that fast.
10:34
Okay, we've got all of our cookies
10:35
cooled down. We're going to go ahead and
10:37
make a chocolate drizzle. Now, I am
10:40
using one package of the mini chocolate
10:43
chips. They're the semieet. It's the
10:46
same ones that we use for inside of the
10:48
cookies. And what I'm going to do is I
10:51
place them in a microwave safe bowl. I'm
10:53
going to add about a tablespoon of some
10:56
coconut oil or you can use vegetable
10:59
shortening and put that right on top.
11:01
Get those stirred in there.
11:05
Now, I'm going to place this in the
11:06
microwave for 45 seconds.
11:09
And then we're going to stir and then
11:11
put it back in for 15 seconds until we
11:13
get a nice smooth consistency.
11:16
That's what we're looking for. So, it's
11:18
going to go ahead now and move quickly.
11:20
We want to drizzle over the cookies.
11:24
Just like that.
11:28
Now, I've put the cookies that were on
11:30
the sheetpan
11:32
on the rack there. And I put some
11:34
parchment underneath to catch any of the
11:36
dribbles
11:38
that hit the pan there. Makes for easier
11:41
clean up.
11:44
What do you think of my canoli cookies?
11:48
We're going to say, "Holy canoli, look
11:50
at these. I got my plate." Now, let's
11:53
talk about the chocolate. I melted a
11:55
whole pack and a half of those minis. I
11:58
would only melt probably the half a pack
12:01
that was left over from what you put
12:02
into the cookies and give that a try
12:05
because
12:07
that would do the whole 40 cookies. And
12:11
I went overboard a little bit. All
12:12
right, you guys. I'm going to give one a
12:14
try for you. Let's take a look.
12:18
Look at that.
12:25
Look how fluffy that looks on the
12:27
inside.
12:43
What do you think?
12:44
Oh my god,
12:47
that is like light and fluffy
12:50
and buttery.
12:52
I can taste that orange zest in there.
12:54
Mhm.
12:56
I can taste pistachio.
13:00
It is so light, airy, fluffy. Oh my
13:05
goodness. You guys, make these. Let
13:08
these sit out for a little bit so that
13:09
that chocolate sets on these cookies.
13:12
Give them out to everybody you know.
13:15
Or not.
13:18
That's okay. He could take those. Look
13:20
what I got.
13:23
He didn't think about that, did he?
13:27
I spoke too soon.
13:31
Those you can give away.
13:33
All right, you guys. We're going to call
13:35
these holy canoli cookies.
13:38
They're good
13:39
and Italian desserts made easy for the
13:43
holidays.
13:44
All right, you guys, thumbs up. Make
13:46
sure you comment down below. If you're
13:47
new to the channel, hit that subscribe
13:49
button down below and that bell
13:50
notification. That way, you'll always
13:51
know when shows like this one here are
13:53
posted. I'm telling y'all, we have a lot
13:56
of goodies coming up through the
13:57
holidays. Stay with us. Stay tuned. Make
14:01
sure you're subscribed. All right, we'll
14:03
see y'all on the next episode. Bye.
#Food & Drink
#Cooking & Recipes
#Desserts