IRRESISTIBLE CANNOLI COOKIES A Delicious Take on the Original Italian Dessert

Using an electric hand mixer, cream together butter and sugar together in a large mixing bowl until light and fluffy.

Mix in eggs and ricotta cheese until well combined. Mix in vanilla extract, cinnamon and fresh orange zest.

Place a mesh strainer over bowl and add in flour, baking soda, baking powder, and salt. Sift the dry ingredients into bowl of wet ingredients. Combine until all well incorporated.

Fold in 1/2 of the mini chocolate chips & all of the pistachios. Cover and refrigerate for 1 hour.

Preheat oven to 375 degrees. Line sheet pans with parchment paper.

Scoop out cookie dough using a 1 1/2 inch cookie scoop and place on prepared sheet pans 2 inches apart. Bake for 8-11 minutes until golden brown on the edges of cookies.

Remove cookies immediately to a wire rack to cool completely.

Place the other 1/2 of the semi-sweet chocolate mini chips into a microwave safe medium bowl along with 1 TBS coconut oil or vegetable shortening.

Microwave in 20 second intervals, stirring after each interval until smooth. Drizzle melted chocolate using a fork all over the cooled cookies using zig zags. Let sit for a few minutes for chocolate to set up on cookies.

Equipment Needed

Spice Level:

Allergens