Sometimes I feel like a proud dad when someone on FB uses one of my recipes, then posts a picture of it...can you see me beaming? Carol Langone of Washington state follows me in a group I'm in and used my CANNOLI COOKIE recipe and posted a picture of it...they look amazing...More importantly she loved them and said easy to make..here's the recipe...enjoy:
MY CANNOLI COOKIES....
1 cup unsalted butter slightly softened (European if possible)
1 cup granulated sugar
1 JUMBO egg + 1 egg yolk
3/4 cup whole milk ricotta cheese
1 teaspoon GROUND CINNAMON
2 TSP VANILLA EXTRACT1.5 teaspoons baking powder
1/2 teaspoon Kosher salt
2 cups SIFTED unbleached all-purpose flour
1/2 cup mini chocolate chips
1 cup roasted pistachios finely chopped1 cup confectioner's sugar
1/2 tsp Vanilla extract
In a large mixing bowl cream the butter and sugar together with ac mixer until smooth and a bit fluffy.
Mix in the eggs and ricotta cheese until combined then mix in the extract and cinnamon.
Next, mix in the baking powder and salt until combined. Mix in the flour.
Stir in chocolate chips and the 3/4 of the pistachios. Cover and refrigerate the dough for at least one hour.
preheat oven to 375 degrees F.
Line baking sheets with parchment paper.
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.
Place the cookies in the oven Bake cookies about 10-12 minutes or until golden brown around the edges and bottom.
Let the cookies cool completely. Blend the confectioner's sugar with the extract, pinch of cinnamon and just enough milk to make a medium-thick glaze. If it's too watery add more sugar, too thick, more milk. but ONLY A LITTLE AT A TIME. Drizzle over the tops of the cookies, then top with more crushed pistachios and orange zest.
makes about 3 doz.