Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
- Powdered sugar for dusting
Directions:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then vanilla extract. Mix in ricotta cheese.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in mini chocolate chips and chopped pistachios.
- Drop spoonfuls of dough onto the prepared baking sheets. Bake for 12-15 minutes until lightly golden.
- Let cool on baking sheets for a few minutes, then transfer to wire racks. Dust with powdered sugar before serving.
Additional Information:
- Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
- Kcal: 150 kcal per cookie | Servings: 24 cookies
Frequently Asked Questions (FAQs):
Q1: Can I use salted butter instead of unsalted?
A1: While you can, it’s recommended to use unsalted butter to control the saltiness in the cookies.
Q2: Can I substitute ricotta with another cheese?
A2: Ricotta provides a unique texture, but cottage cheese can be a decent alternative.
Q3: How do I store these Cannoli Cookies?
A3: Store in an airtight container at room temperature for up to a week or freeze for longer shelf life.
Conclusion:
In conclusion, these Tender Cannoli Cookies offer a delightful twist to the classic Italian dessert. With every bite, you’ll experience a perfect blend of textures and flavors. So, gather your ingredients and treat yourself to a batch of these heavenly cookies. Your taste buds will thank you!