Cannoli Cookies

• Cookie Ingredients

• 2 ½ cups all-purpose flour
• 71 g light brown sugar (packed)
• 66 g granulated sugar
• ½ tsp kosher salt
• 1 tsp vanilla extract
• ½ tsp pistachio extract (optional)
• 1 egg
• 225 g unsalted butter (room temperature)
• 5 g cornstarch
• 240 ml mini chocolate chips
• ½ tsp baking soda

• Topping

• 240 ml sliced almonds
• Powdered sugar for topping

• Cannoli Filling

• 340 g ricotta cheese
• 2 -3 cups powdered sugar
• 1 tsp vanilla extract
• 60 ml pistachios (chopped)

Prepare Cookie Dough Preheat the oven to 350°F (175°C).

1. 1

   In a mixing bowl, cream together the sugars and butter using an electric mixer on high speed for 5 minutes until light and fluffy.

2. 2

   Mix in the egg, vanilla extract, and pistachio extract (if using) until smooth.

3. 3

   In a separate bowl, combine the dry ingredients: flour, cornstarch, baking soda, and salt.

4. 4

   Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.

5. 5

   Gently mix in the mini chocolate chips until incorporated.

6. 6

   Once mixed, place the dough in the freezer for 20 minutes to firm up. # Shape and Bake Cookies Line two baking sheets with parchment paper.

7. 7

   Using a 2" ice cream scoop, scoop equal-sized portions of dough onto the prepared baking sheets, spacing them apart.

8. 8

   Use a spoon to create a small well in the centre of each cookie to hold the filling. Be careful not to press down too hard.

9. 9

   Bake in the preheated oven for 8-12 minutes until the edges are slightly golden brown.

10. 10

    Remove from the oven and allow the cookies to cool completely on the baking sheets before filling. # Prepare Cannoli Filling In a mixing bowl, combine the ricotta cheese and vanilla extract.

11. 11

    Gradually add powdered sugar, starting with 480 ml, and mix until smooth. The consistency may vary depending on the type of ricotta used, so adjust the amount of powdered sugar as needed to achieve a firm filling.

12. 12

    Fill the cooled cookie cups with the ricotta filling using a spoon or piping bag.

13. 13

    Top each filled cookie with chopped pistachios.

14. 14

    Dust with powdered sugar before serving, if desired.