Holy Cannoli Cookies Recipes
HOLY CANNOLI COOKIES
Holy Cannoli Cookies, easy Italian Christmas cookies, and fun twist on the Italian pastry! These one-bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake-like texture!
Provided by Lisa Huff
Categories Dessert
Time 26m
Number Of Ingredients 13
Steps:
- In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
- Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
- Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
- Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
- Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
Nutrition Facts : Calories 167 kcal, Carbohydrate 16 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 26 mg, Sodium 68 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CANNOLI II
These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies.
Provided by Jen Manning
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
- Preheat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close the lid and bake for 1 to 2 minutes. Carefully remove cookies and roll on the cooking cylinders while they are hot. Allow them to cool and remove from the cylinder. Fill when all of the shells have been baked and cooled.
- In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth. Fold in the chocolate chips and cherries (if desired). Use a pastry bag to pipe the filling into the shells.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 21.9 g, Cholesterol 18.9 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 34.6 mg, Sugar 15.3 g
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2020-04-09 Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour. Number Three, Preheat oven to 375 degrees F. …
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- Number One, In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
- Number Two, Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
- Number Three, Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
- Number Four, Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
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