Here’s a detailed breakdown of the Cannoli Cookies recipe for a more refined baking experience! 🍪✨

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Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour: Provides structure to the cookies.
  • 1/2 teaspoon baking powder: Adds a slight lift.
  • 1/2 teaspoon salt: Enhances the overall flavor.

Wet Ingredients:

  • 1/2 cup unsalted butter, softened: Gives the cookies a rich flavor and tender texture.
  • 1 cup granulated sugar: Adds sweetness and helps with spreading.
  • 2 large eggs: Binds the ingredients and adds moisture.
  • 1/2 teaspoon vanilla extract: A hint of warmth and flavor.
  • 1 cup ricotta cheese: Keeps the cookies soft, moist, and gives them that signature cannoli flavor.

Add-ins:

  • 1/2 cup mini chocolate chips: Mimics the chocolatey goodness in classic cannoli.
  • 1/4 cup chopped pistachios: Adds a nutty crunch and a touch of elegance.

Garnish:

  • Powdered sugar for dusting: For the final « cannoli-like » touch.

Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 375°F (190°C).
  2. Line baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. Set aside. This step ensures even distribution of the leavening agent and prevents clumps.

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed for about 2-3 minutes.
    • The mixture should appear pale and fluffy, which helps aerate the dough.

Step 4: Add Wet Ingredients

  1. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  2. Mix in the vanilla extract and then the ricotta cheese. The batter will be creamy and slightly thick.

Step 5: Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredient mixture to the wet ingredients in three parts, mixing on low speed. Stop mixing once no streaks of flour remain to avoid overworking the dough.

Step 6: Fold in the Add-ins

  1. Gently fold in the mini chocolate chips and chopped pistachios using a spatula. This ensures they’re evenly distributed without breaking the mix-ins.

Step 7: Shape and Bake

  1. Using a cookie scoop or a spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden.

Step 8: Cool and Dust

  1. Let the cookies cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.
  2. Dust generously with powdered sugar before serving.

Tips for Success

  • Room Temperature Ingredients: Ensure butter, eggs, and ricotta are at room temperature for smooth blending.
  • Don’t Overmix: Overworking the dough can lead to dense cookies.
  • Customize the Toppings: Substitute pistachios with almonds or omit nuts for a simpler cookie.
  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving Suggestions

These cookies are perfect with:

  • A warm cappuccino.
  • Freshly brewed espresso.
  • A dollop of whipped cream for an indulgent dessert plate.

Enjoy these soft, flavorful Cannoli Cookies—a delightful treat inspired by the classic Italian dessert! 🇮🇹🍪

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