Cannoli Cookies

Just a short post today, not full of my usual nonsense. We have two topics to discuss: cannoli cookies, and an announcement of an announcement.

I'll start with the cookies. After I made that cannoli biscotti I couldn't help myself and made a cannoli cookie.

I had this vision in my head of a cookie resembling a black & white cookie, made with ground pistachios, ricotta and orange zest, then dipped in dark chocolate and covered in powdered sugar.

And that's how the cannoli cookie was invented. I really liked these, and I received rave reviews on these as well. I think this recipe is a keeper and I'll make them again and again.

Now for the announcement of an announcement. I have an important announcement to make, either tomorrow or Saturday, so please check back in. It's a top secret surprise that I'm going to need your help with. It has the potential to change my future.

This is suspenseful, isn't it? It's something very cool that I'm excited about.

Should I give you a clue? It would be mean if I didn't...


Oooohhh...

That's all I have for now. I'm behind on reading blogs, but I'll be around shortly.

Cannoli Cookies (Recipe by Me)
Printable Recipe

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup very finely chopped salted pistachios, toasted*
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup ricotta cheese
1 large egg
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 1/2 cups bittersweet chocolate chips (Ghiradelli)
1/4 cup confectioners' sugar

Preheat oven to 350 degrees F. Grease cookie sheets.

In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together pistachios, butter and granulated sugar, until creamy, about 1 minute. Beat in ricotta, egg, vanilla and orange zest until well combined, about 30 seconds. Reduce mixer speed to low and gradually beat in flour mixture until just combined; chill dough in the refrigerator for 30 minutes.

Form dough into 1-inch balls, place on cookie sheets about 2 inches apart, and flatten to a 1/4-inch thickness using palms of hands. Bake for 10-12 minutes, or until golden brown around edges; cool for 2 minutes before transferring to wire racks to cool completely.

When cool, heat chocolate in the microwave, in a small bowl, with about a tablespoon of shortening (if desired - it helps thin the chocolate) for 1-2 minutes, stirring every 20-30 seconds, until melted.

Dip halves of cookies into chocolate and allow to dry on wire racks. When dry, sift confectioners' sugar over the tops of both sides.

*To toast pistachios, place in a small bowl and microwave for 30 seconds, stir, and microwave an additional 30 seconds or until golden and fragrant.

Makes about 2 dozen cookies