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Ricotta Cannoli Cookies: Recipes At My Table
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Ricotta Cannoli Cookies
Author: Renata Solski
Ingredients
  • * 2 cups all purpose flour
  • * 2 teaspoons baking powder
  • * 1/4 teaspoon salt
  • * ½ teaspoon cinnamon
  • * ¼ teaspoon nutmeg
  • * 1 cup sugar
  • * ½ cup butter at room temperature
  • * 1 tbsp baileys
  • * the zest and juice of an orange divide in two
  • * 1 cup whole milk ricotta cheese
  • * 1 large egg
  • * 1 cup chocolate chips
  • * ½ cups pecans or pistachios
  • * 1 cup powdered sugar
  • * 1 tsp amaretto liqueur
  • * pecans and shaved chocolate for topping optional
Instructions

  1. In a stand mixer place the sugar, butter and the zest and juice of 1/2 the orange. Beet until light and fluffy.

  2. Next in a small bowl put in the ricotta and beat in the egg. Put this into the wet ingredients and continue beating for a couple of minutes.
  3. Slowly add in the flour mixture.
  4. Remove from stand and fold in chocolate chips and pecans.
  5. Cover the dough and place in the refrigerator for 3 hours.
  6. Prepare two cookie sheets with parchment paper. Take 1 tsp of cookie dough and roll into balls. Leave some room between the balls for the cookies to expand.
  7. Place in a 350F oven for 13 minutes. Let the cookies cool before icing.
  8. I like to dip these cookies in the glaze and decorate. Sometimes I just dust them with powdered sugar.
  9. These freeze well.
  10. The Glaze
  11. Measure out the powdered sugar and add the orange zest, the 1 tsp of amaretto and 1 tsp of the squeezed orange juice.