Italian-inspired sweet treats (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup salted butter, softened
02 -
1/2 cup granulated sugar
03 -
1 large egg
04 -
1/2 cup whole milk ricotta cheese
05 -
1 teaspoon pure vanilla extract
06 -
1/4 teaspoon ground cinnamon
07 -
1/8 teaspoon ground nutmeg
08 -
1-2 teaspoons orange zest
09 -
1 1/4 cups all-purpose flour
10 -
1/4 teaspoon baking soda
11 -
1 teaspoon baking powder
→ Mix-ins & Toppings
12 -
1/3 cup roughly chopped pistachios
13 -
1/2 cup mini chocolate chips
# Instructions:
01 -
In a large bowl, beat the softened butter with sugar until light and fluffy using either a hand mixer or stand mixer.
02 -
Mix in the egg, vanilla, ricotta, orange zest, cinnamon and nutmeg until well combined. Don't forget to scrape down the sides of your bowl with a spatula.
03 -
In a separate bowl, whisk together the flour, baking soda, and baking powder.
04 -
Gently mix the dry ingredients into the wet mixture just until combined. Fold in the pistachios and chocolate chips. The dough will be slightly sticky.
05 -
Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
06 -
Preheat your oven to 325°F and line baking sheets with parchment paper or silicone mats.
07 -
Using a mini ice cream scoop, portion the dough onto the prepared baking sheets and bake for 12 minutes or until the edges turn light golden brown.
08 -
Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack. Once completely cooled, you can optionally drizzle with melted chocolate or dust with powdered sugar.
# Notes:
01 -
These cookies capture all the delicious flavors of traditional Italian cannoli in an easy-to-make cookie form.
02 -
The cookies have a soft, cake-like texture that makes them perfect for dunking in coffee or milk.
03 -
Store in an airtight container at room temperature for up to 4 days.