Cannoli Cookies
A tender, almond-flavored cookie becomes the perfect vehicle for a light and creamy cannoli topping. Speckled with mini chocolate chips, they’re sweet bites of heaven.
Ingredients
- 1 ¼ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Cannoli Topping
- ½ cup heavy whipping cream
- ¾ cup ricotta cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, vanilla extract, and almond extract until combined.
- Stir in flour mixture until fully incorporated.
- Scoop dough into walnut sized balls (about 1 ½ tablespoons each), and flatten each to between ¼ and ½ inch thickness.
- Place on cookie sheet with about 2 inches of space between each, and bake in center of preheated oven for about 10 minutes until cookies lose their sheen and are set on the edges.
- Remove from oven and let cool.
- While the cookies cool, beat whipped cream to stiff peaks, then beat in ricotta, powdered, sugar, and vanilla extract.
- Stir in chocolate chips.
- Spread about 2 tablespoons of whipped mixture over each cookie.
Notes
Tips
- For a prettier topping, you can pipe on the ricotta mixture. Using a piping bag fitted with a large star tip, pipe a swirl of the topping onto each cookie.
- Don’t skimp on the mini chocolate chips. Full-sized chocolate chips will be too big and crunchy to use as the topping. If you can’t find them, chop a chocolate bar into tiny pieces.
- For the best cookie texture, make sure your butter is at room temperature before creaming it.
Nutrition
Calories: 398kcalCarbohydrates: 42gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 223mgPotassium: 64mgFiber: 1gSugar: 27gVitamin A: 672IUVitamin C: 0.2mgCalcium: 103mgIron: 1mg
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