CANNOLI COOKIE CUPS
These Cannoli Cookie Cups are a delightful and easy twist on the classic Italian cannoli. Crispy sugar cookie cups are filled with a creamy ricotta cheese filling, studded with chocolate chips and often other mix-ins like candied fruit or pistachios.
Ingredients
Cookie Cups:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling:
- 15 ounces ricotta cheese drained well
- ½ cup powdered sugar
- ¼ cup mini chocolate chips
- 2 tablespoons candied fruit chopped (optional)
- 2 tablespoons chopped pistachios optional
- ½ teaspoon vanilla extract
Instructions
- Make cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill dough: Cover the dough and refrigerate for at least 30 minutes, or until it's easier to handle.
- Preheat oven: Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Shape cookie cups: Scoop about 2 tablespoons of dough and press it into each muffin cup, forming a cup shape. You can use your fingers or the back of a measuring spoon to press the dough against the sides and bottom of the muffin cup.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown. Let the cookie cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Make filling: While the cookie cups are cooling, prepare the filling. In a medium bowl, combine the drained ricotta cheese and powdered sugar. Beat until smooth and creamy. Stir in the mini chocolate chips, candied fruit (if using), pistachios (if using), and vanilla extract.
- Chill filling: Cover the bowl and refrigerate for at least 2 hours to allow the filling to thicken.
- Assemble cookie cups: Once the cookie cups and filling have cooled and chilled, spoon the ricotta cheese filling into each cookie cup.
- Serve: Serve the Cannoli Cookie Cups immediately or store them in the refrigerator until ready to serve.
Notes
- Ricotta Cheese: It's important to drain the ricotta cheese well to remove excess moisture. You can wrap it in cheesecloth or a clean kitchen towel and press it gently to remove the moisture.
- Cookie Dough: Chilling the dough makes it easier to handle and prevents the cookie cups from spreading too much during baking.
- Filling: You can customize the filling with your favorite mix-ins. Other good options include mini marshmallows, sprinkles, or different types of chocolate chips.
- Storage: Store the filled Cannoli Cookie Cups in the refrigerator. The cookie cups may soften slightly over time.
- Chocolate Dipped Cannoli Cookie Cups: Dip the cooled cookie cups in melted chocolate before filling them.
- Mini Cannoli Cookie Cups: Use a smaller muffin tin to make mini cookie cups.
- Different Flavors: Add other extracts, such as almond or lemon, to the cookie dough or filling for different flavors.
- Savory Cannoli Cookie Cups: Omit the sugar from the dough and use savory ingredients in the filling, such as herbs, cheese, and vegetables.