Cannoli Cookies

Ingredients:

For the Cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup ricotta cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips
• 1/4 cup chopped pistachios (optional)
• Zest of 1 orange

For the Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Extra mini chocolate chips & chopped pistachios (for topping)

Instructions:

1. Make the Cookie Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add the ricotta cheese, egg, vanilla extract, and almond extract (if using). Mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. Add the dry ingredients to the wet mixture and mix until just combined.
6. Fold in the mini chocolate chips, chopped pistachios, and orange zest.

2. Bake

1. Scoop tablespoon-sized balls of dough onto the baking sheet, leaving space between each cookie.
2. Bake for 10–12 minutes, or until the edges are lightly golden.
3. Allow cookies to cool completely on a wire rack.

3. Make the Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle the glaze over cooled cookies.
3. Add extra chocolate chips and pistachios on top if desired.

4. Serve & Store

• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• They taste even better the next day as the flavors blend!