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