Description
Indulge in the delightful world of Cannoli Cookies, where the classic Italian dessert meets the convenience of cookie form. These delectable treats feature a crispy, buttery shell enveloping a luscious filling made from creamy ricotta cheese, mini chocolate chips, and a hint of zesty lemon. Perfect for gatherings or a sweet snack at home, Cannoli Cookies are sure to impress both children and adults alike. With their enchanting flavors and customizable fillings, they bring joy to any occasion.
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup mini chocolate chips
- ½ cup chopped pistachios
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour and sugar until well blended.
- In another bowl, mix the ricotta, egg, vanilla extract, and lemon zest until smooth.
- Gradually combine the dry ingredients with the wet mixture to form a soft dough.
- Cover the dough with plastic wrap or a clean cloth and let it rest for about 30 minutes.
- Roll out the dough on a floured surface to about ¼ inch thick and cut into rectangles or squares (about 2×3 inches).
- In a small bowl, mix together additional ricotta, chocolate chips, and pistachios for the filling.
- Place a spoonful of filling on each rectangle and fold over to seal securely.
- Bake for 15-18 minutes or until golden brown; cool on baking sheets before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Use fresh ricotta cheese for the creamiest filling. Experiment with different nuts or flavorings in your filling for unique variations. Dust with powdered sugar just before serving for an elegant touch.