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
- 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.
- 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.
- 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.
- 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.
