Cannoli Cookies

Cannoli Cookies

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