Italian Cannoli Cookies

By: Emily Brees from oatandsesame.com

By: Emily Brees from oatandsesame.com

"These Italian Cannoli Cookies combine all the ingredients and flavors you would expect from a cannoli into a cookie! Ricotta cheese, mini chocolate chips, pistachios, amaretto and citrus flavors explode in your mouth – topped off with a dark chocolate drizzle and sprinkles for holiday cheer. These cannoli cookies do have flavors similar to a chocolate orange and I love that. I can’t even tell you how wonderful your kitchen will smell when baking these (or while eating the batter). The end result is an interior that is light and tender- almost like a moist cake crumb. I promise they’ll be a showstopper."

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Yields40 cookies

Preparation Time10 min

Chilling Time1 hr

Cooking Time10 min

Cooking Vessel SizeBaking sheet

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 egg + 1 egg yolk
1 cup whole milk ricotta cheese
1 teaspoon Fiori di Sicilia extract
3 tablespoons amaretto liquor
1 teaspoon fresh orange or lemon zest
1 1/2 teaspoon baking powder
1 teaspoon Kosher salt
2 cups all purpose flour

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy.
Mix in the eggs and ricotta cheese until combined then mix in the extract, amaretto and fresh citrus zest.
Next, mix in the baking powder and salt until combined. Mix in the flour.
Stir in chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
With the oven rack in the middle setting, preheat oven to 400 degrees F.
Line baking sheets with parchment paper. NOTE: you should use a light colored cookie sheet, not dark colored which tends to brown the bottoms too quickly. The parchment paper helps with browning evenly on this delicate cookie.