🍨 Cannoli Cookies 🍪
🧾 Ingredients
For the Cookie Shells:
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 tsp pure vanilla extract
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
For the Cannoli Filling:
8 oz ricotta cheese, drained well
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ cup mini chocolate chips
Optional: finely chopped pistachios or orange zest for garnish
👩🍳 Instructions
Prepare the Dough:
In a mixing bowl, beat together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until a soft dough forms.
Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps prevent spreading during baking.
Shape the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out small balls of dough (about 1 inch each), place them on the tray, and flatten slightly with the back of a spoon.
Bake:
Bake for 10–12 minutes or until the edges are firm but centers remain soft. Let cool completely on a wire rack before handling.
Make the Filling:
In a medium bowl, mix ricotta cheese and powdered sugar until smooth. Stir in vanilla and cinnamon. Fold in mini chocolate chips.
Assemble the Sandwiches:
Pipe or spread a generous amount of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and filling.
Optional Garnish:
Roll the edges in chopped pistachios or dust lightly with orange zest for an extra touch.