Buttery Italian Cannoli Cookies (Print-Friendly Version)

Delicate buttery thumbprints filled with creamy ricotta and chocolate chips, brightened by cinnamon and orange zest.

# Ingredients Required:

→ Cookie Dough

01 - 227 g unsalted butter, softened
02 - 100 g granulated sugar
03 - 1 large egg yolk
04 - 5 ml vanilla extract
05 - 250 g all-purpose flour
06 - 1.25 ml salt

→ Ricotta Filling

07 - 250 g well-drained ricotta cheese
08 - 60 g powdered sugar
09 - 0.5 ml ground cinnamon
10 - 0.5 ml finely grated orange zest
11 - 2.5 ml vanilla extract
12 - 55 g mini chocolate chips

→ Garnish

13 - Chopped pistachios or extra chocolate chips (optional)

# Detailed Directions:

01 - Place the ricotta in cheesecloth or paper towels set in a sieve over a bowl. Let drain at least 30 minutes to remove excess moisture for a firm filling.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes. Mix in egg yolk and vanilla extract until homogenized.
03 - Gradually add flour and salt, stirring gently until a soft dough forms. If the dough is too dry, add 5 ml milk to achieve consistency.
04 - Form tablespoon-sized dough portions into smooth balls. Arrange on a parchment-lined baking tray spaced 5 cm apart.
05 - Indent the center of each dough ball with your thumb or spoon back to create a well for the filling.
06 - Bake in a preheated oven at 175°C for 12 to 14 minutes, or until edges are lightly golden. Cool on the tray briefly then transfer to a wire rack to cool completely.
07 - Combine drained ricotta with powdered sugar, cinnamon, orange zest, and vanilla extract. Whisk until smooth, then fold in mini chocolate chips.
08 - Fill cooled cookies with ricotta mixture using a spoon or piping bag. Optionally, garnish with chopped pistachios or extra chocolate chips.
09 - Refrigerate the filled cookies until ready to serve to enhance flavor and texture.

# Helpful Advice:

01 - Thoroughly draining the ricotta is essential to avoid soggy centers.
02 - The dough may be prepared up to 2 days ahead and refrigerated.
03 - For a richer profile, substitute mascarpone cheese for ricotta.

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