* Exported from MasterCook *
Easy cannoli cookies
Amount Measure Ingredient -- Preparation Method
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2 refrigerated pie crusts -- from a box
1 egg (+green food coloring, if desired)
1/4 cup turbinado sugar (sugar in the raw)
2 tablespoons heavy whipping cream
1 cup whole milk ricotta cheese (do not substitute low-fat)
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Heat oven to 350. Line cookie sheets with parchment paper.
Follow directions to unroll pie crusts and use a cookie or biscuit cutter to cut out shapes. Re-roll the scraps and repeat. Place on prepared sheets.
Beat egg with food coloring and lightly brush onto each cookie. Sprinkle with turbinado sugar. Bake 10 to 11 minutes. Cool on sheets for 1 minute, then move to wire rack to cool completely.
Beat the heavy cream to stiff peaks. Whisk together ricotta and powdered sugar. Add vanilla. Fold in whipped cream and 1/4c chocolate chips. Place filling into a pastry bag and pipe onto half of the cookies. Top with the remaining cookies. Put 1/4c of mini chocolate chips into a bowl and press the edges of the cookies into them, working your way around until the edges are covered.
Store cookies in the fridge, and eat within a few days.
Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee. We will be filling the season with all kinds of delicious cookies. Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies. We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness! May your holidays be sweet!
Cherry Pistachio Icebox Cookies from Palatable Pastime
Chocolate Covered Cherry Snowballs from Cooking With Carlee
Easy Cannoli Cookies from Jolene's Recipe Journal
Manju from A Day in the Life on the Farm