Professor Butter Beard’s Cannoli Cookies
Five dozen cookies
1 ½ cups granulated sugar
1 Tbps fresh orange zest
8 ounces unsalted butter (2 sticks), room temperature
2 large eggs
1 tsp vanilla paste
1 cup whole milk ricotta cheese
3 ½ cups all-purpose flour
2 tsp baking powder
½ tsp fine sea salt
1 tsp cinnamon
1 ½ cup mini chocolate chips
3/4 cup shelled pistachios, coarsely chopped
Confectioner’s sugar to finish
1) Preheat your oven to 350 degrees and line three baking sheets with parchment paper.
2) In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
3) In a standing mixer with the paddle attachment, mix together the sugar and orange zest until the mixture appears slightly damp and is aromatic. Add the butter and cream together until light and fluffy – 2-3 minutes.
4) With the mixer on medium, add the eggs, one at a time. Then add the ricotta and vanilla paste, mixing until evenly combined. Add in the dry mixture and mix on low until just combined – do not overmix.
5) Remove the bowl from the mixer and fold in the mini chocolate chips and pistachios.
6) Portion the dough into 1 Tbsp balls and space 20 cookie on each pan. Bake one pan at a time for 8 minutes, rotate the pan, and bake for an additional 4 minutes until the edges are just beginning to brown. The cookies will appear light in color – that is good!
7) Let the cookies cool on the pan for 5 minutes, then remove them to a wire rack to cool completely. When cool, dust the cookies with confectioner’s sugar before serving.
