These cookies have all of the flavors of traditional cannoli in an easy-to-make cookie! You can top the cookie with a simple orange glaze or dust with powdered sugar.
Keyword cannoli, cannoli cookies, Ricotta Cookies
Prep Time 12minutes
Cook Time 14minutes
chill time 2hours
Total Time 2hours26minutes
2cupsall purpose flour
½cupbutter, room temperature(one stick)
1cupwhole milk ricotta cheese
½cupchopped semi sweet chocolate (mini chocolate chips work too)
½cupsshelled pistachios, lightly chopped
1tablespoonpowdered sugar, for dusting (if not frosting)
½teaspoongrated orange zest
pistachios and mini chocolate chips for topping (optional)
Line a baking pan with a baking mat or parchment paper; set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside.
In a large bowl, use an electric mixer on medium/high to mix together the sugar, butter, and orange zest, until mixture is light and fluffy, about 2 minutes. Beat in the ricotta, and egg, and mix until combined. Add in the flour mixture and mix until just combined. Fold in the chopped chocolate and pistachios.
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on preapred baking sheets leaving about 2 inches between cookie balls.
Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. Note that the cookies will not change color much. Cool in pan for 5 minutes before removing to wire rack to cool completely.
Once cooled, use a fine mesh sieve to dust the top of the cookies with the powdered sugar or orange glaze (see below).
For the orange glaze, whisk together the powdered sugar, milk and zest in a small bowl. Dip the top of the cookies in the icing and top with pistachios and chocolate chips.
These Cannoli Cookies can be made ahead and stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com