Sometimes I have crazy ideas. Crazy food ideas. Taking one thing and turning it into another. That is what happened yesterday. It was all I could think about until I was able to hit the grocery store this morning for some of the necessary ingredients. Necessary ingredients because I had to make these cookies. It wasn't even an option anymore.
You know what my crazy idea was? I was going to turn a classic Italian Cannoli into a cookie. Why? Because I thought it would be good. Because I was inspired by RecipeGirl, but I don't have time or patience (yet) to make Cannoli from scratch. Because Cannoli is good. Because Cookies are good. Because Eric wouldn't stop saying "Katie's Cannoli Cookies."
And so I made them. They were good. They were very very good.
Katie's Cannoli Cookies (as dubbed by Eric)
a goodLife {eats} creation
1 c butter, softened
3/4 c sugar
1/4 c brown sugar, packed
1 large egg
1 tsp vanilla extract
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp orange zest
1/4 tsp cinnamon
1/2 c finely chopped pistachios
cannoli filling, recipe follows
melted chocolate, recipe follows
Beat butter at medium speed until creamy. Gradually add sugar and brown sugar, beating well. Add egg and vanilla, beat till combined.
Combine flour, baking powder, zest, and cinnamon. Add to butter mixture. Beat at medium speed. Stir in pistachios.
Shape dough into 2 - 6 inch logs. Wrap with wax paper and freeze until firm. Slice frozen dough into 1/8 inch thick rounds. Place rounds on a parchment paper lined cookie sheet.
Bake at 350 degrees F for 10-12 minutes, or until lightly browned at edges. Cool 1 minute on pan. Cool completely on wire rack.
Fill with cannoli filling. Assemble sandwiches and drizzle with melted chocolate. Cool in refrigerator until chocolate has hardened.
Cannoli Filling
adapted from RecipeGirl
3/4 c whole milk ricotta
8 oz. mascarpone cheese
1/3 c powdered sugar
3/4 tsp vanilla
Mix ingredients together. Fill a pastry bag or ziplock bag with filling. Chill until ready to use. To fill sandwiches, pipe filling on the underside of one cookie. Top cookie with another.
Melted Chocolate
4 oz. semi-sweet chocolate
1 tsp shortening
Melt chocolate and shortening together. Drizzle over assembled cookies.
Thank you for sharing, Katie! These look absolutely scrumptious.
goodLife {eats}
Related: Husband Winning Peanut Butter Cookies
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(Images: Katie of goodLife {eats})
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Oh dear. I must buy some mascarpone and pistachios. And quickly.
This is an amazing idea!
These look fabulous.
Those look awesome! I too love cannolis, but hate frying things (and don't have a cannoli mold, and don't want to fry for a party, and don't want to go through that effort just for one or two, etc. etc. etc.). What a charming way to get my fix, and still not have to leave the house!
http://www.abreadaday.com
...err, I mean cannoli, not cannolis
Ah, I can't wait to make cannoli cookies! While I love cannoli, it's not easy to make at home. Not only that, but we're being frugal and eating out as little as possible.
My husband's Sicilian family always has cannoli cake for family parties (a two-layer cake with cannoli filling), but this is a nice, less messy (and time-intensive) way to enjoy one of our fav desserts. Yum!
Brilliant, I must try these.
Oh. My. Goodness. I must make these, and SOON!
Oh wow, these look both beautiful and delicious.
I'm curious: does the chocolate absolutely have to be mixed with shortening specifically? I don't keep the stuff in the house and would hate to have to buy some just to make this recipe.
because it has to be said...leave the gun, take the cannoli cookies. :)
Elizabeth B - It doesn't have to be. I am just in the habit of doing it because it makes for a smoother melted chocolate that drizzles easily.
Thanks for all the wonderful comments! Enjoy the cookies!
Excellent. Thanks for the prompt reply! :)
Those look delicious! I have to make 'em! (vegan) MM!
taune - let me know how a vegan version turns out if you try it! I have a vegan friend that would love to try these.
My Italian husband is obsessed with cannoli but I can't possibly be bothered to make them. These I MUST try now
I made these over the weekend and they're fantastic but incredibly rich. I have one roll of dough still in the freezer and I can't wait to make it.
How hard was it to slice the dough 1/8 of an inch thick??
How many does this recipe make?
In the future please include notes in the recipes. I tracked back to the original recipe to learn that the $15 worth of ingredients I mixed for the filling are a liquidy mess because of the important note of draining the ricotta overnight! I now have 6 dozen cookies for a cookie swap tomorrow and no filling. Thanks a lot!