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Irresistible Cannoli Cookies

A take on the old classic Italian Dessert
Course: Baking, catherines plates, Dessert
Cuisine: American, Italian
Author: Catherine's Plates

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.