12 Days Of Christmas Cookies Countdown: Day 7 Holy Cannoli Cookies

By | December 9, 2017

photo via snappygourmet.com

Welcome back to Day 7 of our 12 Days of Christmas Cookies Countdown, as I am so excited to be sharing today’s Holy Cannoli Cookie Recipe with you courtesy of the snappygourmet.com.

I just love it when I find a new and unique recipe that is deliciously inviting, one of a kind, and best of all includes a ‘how to’ follow video.

My only extra purchase was a medium ice cream/cookie scoop, which I love, because now my cupcakes look consistent in size, and with that comes the added bonus of stopping the on going question of “how come their cupcake is bigger than mine?”

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!

 Course          Dessert
 Cuisine         American, Italian
 Prep Time    15 minutes
 Cook Time   11 minutes
 Total Time    26 minutes
 Yield 36 cookies

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon fresh orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 10 ounce bag mini chocolate chips divided
  • 1 cup chopped pistachios

Instructions

  1. 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.

  2. 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.

  3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

SNAPPY TIPS: Some brands of chocolate chips melt better than others for drizzling. A semisweet (or dark) chocolate bar will also work well instead of chips for melting and drizzling.
SNAPPY SUBSTITUTIONS: Use your favorite baking chips and nuts instead of the mini chocolate chips and pistachios if you’d like.

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