My dear friend is a fabulous baker. And from time to time I get to be her taste tester. (It’s a tough job, but someone has to do it.) Last month, while testing recipes for our annual cookie exchange, she brought me a plateful of Cannoli Cookies. Knowing that Cannolis are one of my favorite deserts (second only to cookies!), she had a feeling I would be a fan, and she was right.
Oh my yum!
Cannoli cookies, have you ever heard of such a thing? If you like Cannolis, you are going to love these cookies.
When I asked her about the recipe, these were her notes:
It looks like a lot and labor intensive but it really isn’t bad at all. It is a four-step process:
- Make the dough and flash freeze.
- Bake the cookies.
- Make the filling.
- Assemble the cookies.
Well, maybe 5 steps…
- EAT THE COOKIES!!!
Cannoli Cookies
Cannoli fans here is a new way to enjoy a delicious cannoli treat -- a cannoli cookie. This update to the classic Italian dessert is sure to be a new favorite.
Ingredients
For the Cookie:
- 1 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp lemon juice
- 1/4 tsp cinnamon
- 1/2 cup finely chopped pistachios
For the Cannoli Filling:
- 3/4 cup whole milk ricotta cheese
- 8 oz. mascarpone cheese
- 1/3 - 1/2 cup powdered sugar you decide on sweetness
- 1 tsp vanilla extract
For the Melted Chocolate Drizzle:
- 4 oz. semi-sweet chocolate
- 1 tsp shortening
Instructions
Cannoli Filling:
-
Mix ingredients together. Fill a ziplock bag with filling and snip off a corner. Chill until ready to use.
Cookie:
-
Beat butter at medium speed until creamy. Gradually add sugars, beating well until light and fluffy. Add egg, vanilla, and lemon juice and beat until well combined. Add flour, baking powder, and cinnamon to butter mixture and beat at medium speed until just combined. Fold in pistachios with a spatula.
-
Shape dough into 2 - 6 inch logs. Wrap with plastic wrap and freeze until firm, about 30 mins – 1 hour.
-
Slice frozen dough into 1/8 inch thick rounds. Place rounds on a parchment paper lined cookie sheet.
-
Bake at 350* for 10-12 minutes or until lightly browned at edges. Cool one minute on pan, then transfer to cooling rack to cool completely.
-
Assemble sandwiches with cannoli filling.
Chocolate Drizzle:
-
Melt chocolate and shortening together in microwave-safe bowl for 30 seconds at 50% power. Continue heating in 30 second intervals until chips and shortening are warm enough to stir smoothly. Chips will hold shape until stirred.
-
Fill ziplock bag with melted chocolate and snip a tiny corner off. Drizzle tops of cookies with melted chocolate. Cool in refrigerator until chocolate has hardened, about 15 mins.
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Tonya says
January 17, 2014 at 11:31 amI’ve never tried a cannoli but I’d like to give these cookies a try. They are so pretty and look so yummy!
Mandi says
January 17, 2014 at 1:08 pmMmmm cannolis. I haven’t had one in FOREVER, and these cookies sound easy so I’m going to give them a try!
Robin Gagnon {Mom Foodie} says
January 17, 2014 at 2:06 pmMakes great sense to me. Cannolis are messy to eat.
Shop with Me Mama says
January 17, 2014 at 4:38 pmOh now I have to make these with my kids! They look sooo yummy!
Donna says
January 17, 2014 at 5:19 pmI’ve never tried cannolis before, crazy, I know, but I will definitely make these.
Shannon Schmid (@milkandcuddles) says
January 17, 2014 at 6:04 pmThat sounds like such a great mashup of wonderful tastes!
Jennifer @ My Sweet Sanity says
January 17, 2014 at 6:42 pmI am a cannoli junkie and this looks oh so good!
Digna D. says
January 17, 2014 at 7:06 pmI have yet to have a cannoli. This would be a nice way to try it. I love cookies.
Sarah @Must Have Mom says
January 18, 2014 at 3:02 pmThose look so delicious!!
BethB says
October 19, 2014 at 9:14 amThese sound amazing. Quick ? and it might be a dumb one, but gonna ask anyway 🙂 Sounds like these would need to be stored in the fridge?
jen says
October 22, 2014 at 1:12 pmYes, (and not dumb at all, I should have included that). Because of the cannoli filling, they should be stored in the fridge.
Katina says
October 21, 2014 at 8:01 pmThese look delicious! I can’t wait to make them. I was wondering how many cookies this recipe yielded? Thanks for sharing 🙂
jen says
October 22, 2014 at 1:26 pmLOL – that appears to be cut off. Currently it says it yields 2! It yields 2 dozen.
Michele says
December 10, 2014 at 2:42 pmIs the taste going to be dramatically different if I leave out the pistachios?
jen says
December 10, 2014 at 4:36 pmNo, it will be fine. You will miss the crunchy little nuts, but you will still love the cookie. My sister is allergic, so if I made them for her I would leave them out.
Mary says
December 14, 2014 at 9:42 pmMade them today and they are DELICIOUS! I dipped the sides in grated chocolate instead. Great recipe! Thanks for sharing!
jen says
December 22, 2014 at 9:15 pmOh yum, I bet that was great!