Cannoli Cookies

Ingredients

1 cup / 250 ml

softened unsalted butter

1 1/4 cup / 310 ml

granulated sugar

1 cup / 250 ml

whole milk smooth ricotta cheese

1/2 cup / 125 g

Egg Creations Whole Eggs Original, well shaken

2 tsp / 10 ml

vanilla extract

2 tsp / 10 ml

finely grated orange zest (optional)

2 1/2 cup / 625 ml

all-purpose flour

2 tsp / 10 ml

baking powder

1/2 tsp / 2 ml

each baking soda and salt

1 cup / 250 ml

mini chocolate chips

1/2 cup / 125 ml

chopped unsalted dry-roasted pistachios (see tip)

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Garnish:

1/2 cup / 125 ml

mini chocolate chips

2 tsp / 10 ml

canola oil

Additional chopped pistachios (optional)

Directions

1. Beat butter and sugar in a large mixing bowl until fluffy; scraping bowl as needed. Add ricotta, eggs, extract and orange zest (if using); beating on medium speed for 1 minute or until well combined.

2. Blend flour with baking powder, baking soda and salt in a separate bowl; add to mixer and beat on low just until combined. Mix in chocolate chips and pistachios. Chill dough for 1 hour or until firm scoop easily.

3. Preheat oven to 375°F (190°C).

4. Use a medium cookie scoop (#40 or 2 tbsp/1 oz) to portion dough onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.

5. Bake, in batches, for 9 to 11 minutes or until golden around the edges and top springs back when lightly touched. Cool completely on baking sheets.

6. Garnish: Combine chocolate chips with oil in a microwave safe bowl; microwave on high for 1 minute. Stir until smooth. Drizzle or pipe over cookies. Sprinkle with pistachios (if using) while still wet and let stand until chocolate is set (or chill for 10 minutes).

Tips

1. At least one hour of chill time is recommended.

2. Pistachios can be omitted if concerned about nut allergies. Leave them out altogether or they can be replaced with other traditional cannoli flavours such as candied mixed peel or chopped maraschino cherries.

3. Replace the Egg Creations! liquid eggs with 2 Burnbrae Farms or Naturegg large shell eggs if preferred.

4. Once set, cookies can be layered between sheets of parchment paper in an airtight container and held at room temperature for up to 2 days or frozen for up to 2 months.