Day # 10 of Christmas Cookies
Today we feature Cannoli Cookies
This is my NEW ALL TIME FAVORITE cookie, Cannoli Cookies. OMG! Made with ricotta, pistachios, mini chocolate chips, cinnamon and orange zest.
If you like cannoli pastries then you will absolutely love this recipe. I copied it from Pinterest.
(Click on photo to enlarge)
Cannoli Cookies, easy Italian Christmas cookies and fun twist on the Italian pastry! These one bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake like texture!
Cuisine American, Italian
Prep Time 15 minutes- Cook Time 11 minutes- Total Time 26 minutes
Yield 36 cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 10-ounce bag mini chocolate chips divided
- 1 cup chopped pistachios
- In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
- Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
- Using a medium cookie scoopor spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
- Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
- Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
SNAPPY TIPS: Some brands of chocolate chips melt better than others for drizzling. A semisweet (or dark) chocolate bar will also work well instead of chips for melting and drizzling. (These cookies do not need to be refrigerated after being baked. Store in an airtight bag or container like other cookies.)
SNAPPY SUBSTITUTIONS: Use your favorite baking chips and nuts instead of the mini chocolate chips and pistachios if you’d like.
MAKING SUBSTITUTIONS OR CHANGES TO THE RECIPE AND/OR INGREDIENTS CAN CHANGE THE RESULTS OF THE COOKIE.
Until my next post, make every day a celebration!
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