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If you enjoy a creamy, chewy cookie with a light texture inside then these cookies are for you! Unlike cannolis, which have a crisp outer shell, these pillowy cookies are cloud-like all the way through.
Where they resemble the famed Italian pastries is in the flavor, which comes from some of the same ingredients that traditionally fill the tubular treats.
Ricotta cheese plays a big role here, as do the pistachios and the mini chocolate chips. The ricotta not only gives flavor, but it makes the cookies softer and more delicate.
Since the batter is so soft you’ll need to chill it before you can roll it into balls. In the oven these don’t spread as much as you might think, giving them a sort of half moon shape when they’re done baking.
The tops don’t really get brown or change texture, so check the undersides to see how they’re baking. After making several batches I can say I enjoyed the ones with darker bottoms the best. They were ever so slightly firmer, but not burnt or over-done. Just perfect!
If you want to make a simple glaze for these cookies from milk and powdered sugar you can, but I think they are wonderful with just a dusting of powdered sugar on top.
Since these are very moist cookies, they don’t really need any glaze or icing to help with the flavor or texture.
These tender, delicious cookies are not run of the mill by any means. In fact I’ve never had any other cookies like them. Perhaps that’s why they feel so special.
Cannoli Cookies
Yield(s): Makes 3-4 dozen cookies
2h 30m prep time
14m cook time
70 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons orange or lemon zest
- 1 cup whole milk ricotta cheese
- 1 egg
- 1/2 cup chopped semi-sweet chocolate chips
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon powdered sugar, for dusting
Preparation
- In large bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl cream together sugar and butter. Mix in orange zest, ricotta, and egg.
- Combine both mixtures together until uniform in color. Fold in chocolate chips.
- Cover with plastic wrap and refrigerate for 2 hours. When ready to bake preheat oven to 350˚F. Roll cold cookie dough into 1 tablespoon-sized balls and place 2” apart on lined baking sheets.
- Bake for 12-14 minutes or until crisp and browned on bottom. Transfer to wire rack to cool and then sprinkle with powdered sugar.
Recipe adapted from This Italian Kitchen.