HOLY CANNOLI COOKIES
PG tested
Valentino Cheese made these light and feathery cookies for the grand opening of its new location on West State Street in New Castle in 2022. I used store-brand chocolate chips and added pistachios for a lovely, delicate crunch.
Drizzled with melted chocolate, these treats are a perfect dessert for Easter, or any occasion that calls for a sweet treat. They’re so good!
1 cup softened unsalted butter
1 cup granulated sugar 2 eggs, slightly beaten ½ cup fresh ricotta cheese
1 teaspoon vanilla extract ¾ teaspoon ground cinnamon
1 teaspoon fresh orange zest
1 teaspoon baking powder
½ teaspoon baking soda ½ teaspoon salt
2 cups all-purpose our 10 ounces mini chocolate chips (about 1½ cups)
1 cup shelled pistachios, optional
In a mixing bowl, cream the butter and sugar together until fluffy. (I used my KitchenAid mixer.) Add beaten eggs and ricotta cheese and mix until well combined.
Add vanilla extract, cinnamon and fresh orange zest.
Sprinkle in baking powder, baking soda and salt and mix until well combined. Mix in flour.
Stir in 1 cup of chocolate chips and nuts, if using. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees. Line the baking sheet with parchment paper or lightly grease.
Drop 1½ tablespoons of cookie dough 2 inches apart on prepared sheet. (I used a medium cookie scooper.) Bake for 8-10 minutes, or until lightly brown on bottom and around the edges. Remove to cooling rack to cool.
Microwave remaining chocolate chips in 20 second intervals, stirring in between until smooth. Drizzle over cookies.
Makes about 3 dozen cookies.
— Valentino Cheese, New Castle