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Holy Cannoli Cookies

These Christmas cookies are inspired by the iconic Italian pastry! They have all the flavors you love in a cannoli, like rich and creamy ricotta, amoretto, orange zest, mini chocolate chips, pistachios, and a drizzle of dark chocolate, Enjoy!
Course: Dessert
Cuisine: Italian
Servings: 40 cookies

Ingredients

  • 1 c. unsalted butter softened
  • 1 c. granulated sugar
  • 1 lg. egg plus 1 egg yolk
  • 1/2 c. whole milk ricotta cheese
  • 3 T. amaretto liquor
  • 1 tsp. pure vanilla extract
  • 1 tsp. fresh orange zest
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 pinch salt
  • 1 c. mini chocolate chips
  • 1 c. roasted pistachios finely chopped
  • 2 oz. bittersweet chocolate melted for drizzling
  • Confectioners' sugar for sprinkling, optional

Instructions

  • In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy, scraping down the sides as needed. Add the whole egg, egg yolk, and ricotta cheese, beat until well combined. Add the amaretto, vanilla extract, and fresh orange zest, beat until combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, beat until just combined.
  • Using a wooden spoon, stir in the chocolate chips and pistachios. Cover and refrigerate the dough for at least one hour or overnight.
  • When ready to bake, place an oven rack in the middle of the oven. Preheat the oven to 375 degrees. Line 2-3 baking sheets with parchment paper; set aside.
  • Using a medium cookie scoop, drop about 1 1/2 tablespoonfuls of cookie dough onto the prepared baking sheets leaving about 2 inches in between each cookie (12 cookies per baking sheet).
  • Bake one sheet of cookies at a time for about 8-10 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  • Once the cookies are cooled, microwave 2 ounces of bittersweet chocolate in a microwave-safe bowl on high for 20 second intervals, stirring after each interval until the chocolate is melted and smooth. Use a fork to drizzle the melted chocolate over the cookies. Be artistic and have fun with it! Let the cookies sit until the chocolate drizzle has set. Once set, dust with confectioners' sugar if desired.
  • Store cookies in the refrigerator or freezer in an airtight container with parchment paper in between each layer of cookies. Yields 36-40 cookies