Cannoli Cookies

I spent a big chunk of time baking yesterday. The great part about stockpiling cookie dough in the freezer, when you’re ready for a bake-a-thon – you can produce four or five different cookies without having to attend a cookie swap!

These cannoli cookies are light, soft, and flavored with ricotta, orange zest, and mini chocolate chips. They make a great addition to your holiday cookie tray! 

  • 1 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla
  • 3/4 teaspoon cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 – 10 oz. bag mini chocolate chips, divided
  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the eggs, then ricotta, vanilla, cinnamon, and orange zest until well blended.
  2. In a separate bowl, whisk the baking powder, baking soda, salt, and flour together.  Then add the flour to the butter/sugar mixture, and beat until just combined. Stir in 1 cup of the mini chocolate chips. Cover and refrigerate the dough for at least one hour.
  3. Preheat oven to 375º, line a baking sheet with parchment paper. Drop about 1 1/2 tablespoons of dough 2″ apart, bake for 8 to 11 minutes until golden around the edges. Let cool on wire racks.
  4. In a small bowl, microwave remaining chocolate chips in 20 second intervals, stirring after each time, until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, and drizzle chocolate over the cookies. Let chocolate firm up before packing. Makes 3 dozen cookies.





This entry was posted in Lovin' from the Oven and tagged , , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.