Cannoli Cookies

If you've ever wondered what spring break is like in Ohio - let me tell you - it's a wild ride.🤣 We drove through rain, snow, sleet and hail on our 12 hour journey from Georgia to Ohio last Friday and we were welcomed with brisk 34 degree temperatures when we arrived in Streetsboro.  We walked through a blizzard on Friday to pick up our lunch and we played pickleball in t-shirts on Saturday afternoon. #ohioweather 🤷🏻‍♀️❄️☀️

The weather may have been crazy but it was all worth it because I got to spend time with my favorite 28 year olds, view the eclipse from the path of totality AND celebrate my dad's birthday!!! 

My parent's threw the best eclipse viewing/birthday party ever.  I don't know if I had more fun watching the eclipse or watching everyone else view it through their paper glasses.😎 

This was such a fun weekend and in classic Italian style - there was LOTS of food.  Before we even made it to party day - we were indulging in cannoli cookies. 

This recipe is brought to you by my sweet daughter in law.   Before our trip, I asked her what her favorite cookie was and this is what she said.  Thank you crumbl cookie for the inspo. 😅  

This was my first attempt at a cannoli cookie and I was afraid that they might get soggy if I made them too far in advance.  My solution: pack the cookies and the filling separately and assemble them just before serving.  

These cookies were a big hit.  If you've never tried a cannoli cookie before - you'll want to check out this recipe.  😋

Cannoli Cookies
1 cup butter, room temperature
1 cup powdered sugar
½ cup brown sugar
1 large egg, room temperature
1 teaspoon vanilla
½ tsp almond
2 T marsala wine
zest of half of 1 large orange
3 cups flour
2 teaspoons baking powder
¼ teaspoon salt
3 Tablespoon cornstarch
½ teaspoon cinnamon
¾ cup mini chocolate chips

FROSTING
½ cup heavy cream, cold
8 ounces full fat Ricotta cheese, strained overnight
6 oz cream cheese, room temperature
1/2 teaspoon almond extract
1 ½ cup powdered sugar
½ teaspoon cinnamon
pinch salt
¾ cup mini chocolate chips

Strain ricotta cheese overnight.  There are 2 ways to do this.  Wrap it in cheesecloth and suspend over a bowl overnight in the refrigerator OR spread ricotta over paper towel lined baking trays and press out moisture with additional paper towels on top.

Cream together butter, powdered sugar and brown sugar. 

Beat in egg, extracts, orange zest and Marsala. 

Add dry ingredients until just combined. 

Stir in chocolate chips.

Use a cookie scoop to shape into cookies - I made 23.  Flatten slightly and place on silpat (or parchment) lined baking sheets. 

Bake 10 minutes at 350.

Gently press a cup into the center of each warm cookie to make an indentation. 

For filling: cream together all ingredients except cream and chocolate chips.   

Stir in chocolate chips. 

Beat cream until stiff peaks form. 

Fold cream into ricotta mixture. 

Chill filling mixture 2 hours. 

Pipe or spoon filling into indented cookie.  

Top with a second cookie - indention down - and roll edges of filling in chocolate chips. 

Ciao!

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