It is no secret that my favorite Italian dessert is cannoli. I absolutely love the sweetened ricotta cheese stuffed into a crispy shell. My family treats me to them on special occasions a few times a year. Not surprisingly, anything with cannoli in its name catches my full and undivided attention. And turning it into a cookie for Christmas is genius! Wish I had thought of it!
This cookie has all the sweet and wonderful goodness of the cannoli filling that I love. I was immediately enamored with the ease of making them (and eating them!) as compared to a traditional cannoli. They are a magnificent addition to my holiday cookie tray!
Cannoli Cookies
Cannoli Cookies (adapted from thisitaliankitchen.com) Total Time Required: 2 hours 26 minutes, Prep Time: 12 minutes, Cook Time: 14 minutes, Chill Time: 2 hours, Makes: 3 dozen cookies
Ingredients:
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 teaspoon orange zest
1 cup whole milk ricotta cheese- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cups shelled pistachios, lightly chopped
- 1 tablespoon powdered sugar, for dusting
Instructions:
In the large bowl of an electric mixer, cream together the sugar & butter on medium high, until the mixture is light and fluffy, about 2 minutes.
Cream the butter and sugar together.
Add in the orange zest and mix.
Add in the orange zest.
Beat in the ricotta, and egg, until they are well incorporated.
Beat in the ricotta and egg.
Add in the flour, baking powder, salt, cinnamon, and nutmeg, mixing until just combined.
Add in the flour, leavening, salt, and spices.
Fold in the chocolate and pistachios.
Fold in the chocolate and pistachios.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours.
Refrigerate the dough for at least 2 hours.
Preheat oven to 350ºF. Line a baking pan with a baking mat or parchment paper, then set it aside. Remove the cookie dough from the refrigerator. Using about a tablespoon of dough at a time, roll the dough into balls. Place the balls on the prepared baking sheets, leaving about 2 inches between them.
Roll the dough into balls and place them on the baking sheet.
Bake the cookies for 12-14 minutes or until the bottoms start to brown slightly. (The cookies will not visibly brown on top.)
The cookies will not look brown.
Cool the cookies on the pan for 5 minutes before removing them to a wire rack to cool completely.
Cool the cookies on a wire rack.
Once cooled, use a fine mesh sieve to dust the powdered sugar over the top of the cookies.
Sprinkle powdered sugar over the cooled cookies.
Incredibly delicious!
Italians know how to make incredibly delicious desserts!~Linda
Cannoli Cookies (adapted from thisitaliankitchen.com) Total Time Required: 2 hours 26 minutes, Prep Time: 12 minutes, Cook Time: 14 minutes, Chill Time: 2 hours, Makes: 3 dozen cookies
Ingredients:
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 teaspoon orange zest
- 1 cup whole milk ricotta cheese
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup mini semi sweet chocolate chips
- 1/2 cups shelled pistachios, lightly chopped
- 1 tablespoon powdered sugar, for dusting
Instructions:
In the large bowl of an electric mixer, cream together the sugar and butter on medium high, until the mixture is light and fluffy, about 2 minutes. Add in the orange zest. Beat in the ricotta and egg, until they are well incorporated. Add in the flour, baking powder, salt, cinnamon, and nutmeg, mixing until just combined. Fold in the chocolate and pistachios.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat oven to 350ºF. Line a baking pan with a baking mat or parchment paper, then set it aside. Remove the cookie dough from the refrigerator. Using about a tablespoon of dough at a time, roll the dough into balls. Place the balls on the prepared baking sheets, leaving about 2 inches between them.
Bake the cookies for 12-14 minutes or until the bottoms start to brown slightly. (The cookies will not visibly brown on top.) Cool the cookies on the pan for 5 minutes before removing them to a wire rack to cool completely.
Once cooled, use a fine mesh sieve to dust the powdered sugar over the top of the cookies.