Cannoli Cookies
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- Zest of 1 orange
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Extra mini chocolate chips and chopped pistachios for garnish
Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the ricotta cheese, egg, vanilla extract, and almond extract (if using) until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mini chocolate chips, chopped pistachios, and orange zest.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
11. Drizzle glaze over cooled cookies and garnish with extra mini chocolate chips and chopped pistachios if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use cold ricotta cheese for a firmer dough and better texture in the cookies.
Add a pinch of cinnamon to the glaze for an extra hint of warmth and flavor.