Cannoli Cookies

Cannoli Cookies
Photo by Scott Phillips


  • 1 tsp. finely grated orange zest
  • 1 large egg, at room temperature
  • ½ tsp. table salt
  • ¼ cup whole-milk ricotta, at room temperature
  • 1 tsp. pure vanilla extract
  • 4 oz. (½ cup) unsalted butter, softened at room temperature
  • 9 oz. (2 cups) all-purpose flour (I use Pillsbury)
  • + 3 more ingredients
    • 1 cup granulated sugar
    • ½ tsp. baking soda
    • 4-½ oz. (¾ cup) chocolate chips

In a medium bowl, whisk the flour with the baking soda and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and ricotta on medium-high speed until light and fluffy, about 2 minutes. Add the sugar, orange zest, and vanilla; beat until blende...

View full recipe at Fine Cooking


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