IRRESISTIBLE CANNOLI COOKIES A Delicious Take on the Original Italian Dessert

IRRESISTIBLE CANNOLI COOKIES A Delicious Take on the Original Italian Dessert

#cookies #dessert #catherinesplates

https://catherinesplates.com/irresistible-cannoli-cookies/

It’s dessert day and today we are going to make canoli cookies. Now canoli is an Italian dessert. Has a crispy fried outside with a creamy mixture on the inside and it’s very delicious. It is one of my husband’s favorite desserts. I sent him out to go get some dirt from Lowe’s. That way I can make cookies for him. This is a secret. I even had to borrow some of his stashed pistachios to get those shelled and ready for this recipe. All right, you guys. You ready? Happy holidays. Let’s put this one together. What’s great about this cookie? This is going to happen all in one bowl. You don’t need separate bowls for everything. And the first thing we’re going to do is put one cup of white granulated sugar into a large mixing bowl. And then we want to add in two sticks or one cup of very soft butter. I’m using salted butter. And because I’m doing that, I will not be adding salt to this recipe. So, everything you like about a canoli is going in here. Now, we’re going to take our electric hand mixer and we’re going to blend the butter into the sugar until it’s nice and smooth and creamy. Now, I left my butter out overnight. Look at that. Take a spatula and pull down the sides. That way we make sure we get all the sugar incorporated and that butter nice and creamy, no lumps. Just a little bit longer. All right, that looks nice and creamy in there. All right, the next thing we’re going to do is take two eggs. I’m going to crack them into a dish. That way we can make sure there’s no shells going in. We’ll add them to the mix and then we’ll blend that together. Oo, it made that nice and fluffy, didn’t it? Oo, isn’t this what a canoli is all about? It is the ricotta cheese. I’m using the whole milk variety. And we’re going to need one half cup. I had to look at that and make sure. Make the cookies nice and creamy. All right, let’s taste the ricotta. It’s a very mellow flavor, so it’s not going to overwhelm this at all. All right. So, we’re going to add that in. Let’s get that mixed in. All right, let’s have some more fun here. We’re going to add in half a teaspoon of ground cinnamon. We’re going to add in one teaspoon of vanilla extract. Get these holiday flavors rolling, huh? And then we’re going to take an orange. Now, I’ve already washed it off and we’ll just zest it in there. Give it a pop of freshness. So, I’m just going to go around the orange. Oh, I can smell that. We’re going to go all the way around this one. Smells good in there. Let’s mix this together. Get my spatula again. Pull down your sides. And then we’re going to mix it one more time. There we go. Don’t over mix. What we’re going to do, I’m just going to take a sifter and put it over my bowl. We’re going to add in two cups of allpurpose flour. That looks good. We’re going to put it in the sifter very carefully. And then we’re going to put in one teaspoon of baking powder. There it is. We want our cookies to rise. And allpurpose flour does not have any leavenning in there. Rising ingredients. So, we’re going to add it. One teaspoon. And then we’re going to put in half a teaspoon of baking soda. Now, because I’ve used salted butter, I’m not going to be adding salt to the recipe, but if you’re using unsalted butter, you can add up to half a teaspoon of just regular table salt. All right, because I am a whisk taker, we’re going to take our whisk. We’re going to blend this all together into the mixture. Kind of keep it inside the bowl there. That way, we don’t have to do this in a separate bowl with all the dry ingredients, all the wet ingredients incorporated. We’re just going to do this. All right, clean up the flour. There we go. As my husband would say, clean the flour. All right, we’re going to blend this together. Start low. All right, just until combined. We’ll pull it out. Get everything off. All right, we’re done with this. Our spatula. Make sure we get all the sides in. We’re going to fold in one cup of mini semieet chocolate chips. All right, we’re going to fold those in. Oh, I can see the orange zest in there. Looks good. All right, we’re going to take some pistachios. I’m using about half a cup of shelled pistachios. And I just got them out of this bag right here, which my husband had stashed. I found I knew he had them. So, what we’re going to do is break these up. I’m just going to use my little food processor here. There we go. That’s what they look like. Let’s add it. And we’ll fold those in. Now, you can totally skip this step if somebody doesn’t like nuts. There we go. What we’re going to do is cover this with some plastic wrap. We’re going to place it in the refrigerator for 1 hour. We’re going to make some cookies. Okay, I’ve just taken it out of the refrigerator. We’re going to use a 1 and 1/2 in cookie scoop. And we have a sheet pan. We’ve lined it with some parchment paper. Guess who’s here, you guys? Can y’all hear the coffee brewing right now? Okay, so we’re going to scoop the cookie dough and I’m going to flatten it. Coming out of the bowl, we’re going to place it on our parchment lined sheet pan here. We want to leave 2 in between each ball of dough here. I see the little orange flexcks in there. I see the green pistachio, too. All right, let’s fill the rest of the pan. Now, once we get these cookies done, there’s still something we have to do to them. Make them look like a canoli. All right. Well, that’s going to make a lot of cookies. So, look at that. I’m going to have to share. We still got another batch right here. I’ve got my oven preheated at 375°. We’re going to bake these for about 8 to 11 minutes until they’re nice and tender on the inside. We want them nice and kind of golden brown and crispy on the edges. And then we’ll remove them from the pan, place them on a wire rack, cool them slightly before we finish these off. While those are in there, I’ll just get in the next pan ready to go. I’ll see y’all back here. All right, I pulled the first batch out. I’m going to place these onto our wire rack right there. Look at the bottom of that. Oo, yum. Right. Like how they hold their shape. They smell delicious. I didn’t let them cool down or anything on the pan. I just removed them right onto the rack here. It made 40 cookies. Of course, if you count them right now, you’d see 39. We’re going to cool these all down completely. And then I’m going to show you how we’re going to top them. Look at those. Woo! Look how many we made that fast. Okay, we’ve got all of our cookies cooled down. We’re going to go ahead and make a chocolate drizzle. Now, I am using one package of the mini chocolate chips. They’re the semieet. It’s the same ones that we use for inside of the cookies. And what I’m going to do is I place them in a microwave safe bowl. I’m going to add about a tablespoon of some coconut oil or you can use vegetable shortening and put that right on top. Get those stirred in there. Now, I’m going to place this in the microwave for 45 seconds. And then we’re going to stir and then put it back in for 15 seconds until we get a nice smooth consistency. That’s what we’re looking for. So, it’s going to go ahead now and move quickly. We want to drizzle over the cookies. Just like that. Now, I’ve put the cookies that were on the sheetpan on the rack there. And I put some parchment underneath to catch any of the dribbles that hit the pan there. Makes for easier clean up. What do you think of my canoli cookies? We’re going to say, “Holy canoli, look at these. I got my plate.” Now, let’s talk about the chocolate. I melted a whole pack and a half of those minis. I would only melt probably the half a pack that was left over from what you put into the cookies and give that a try because that would do the whole 40 cookies. And I went overboard a little bit. All right, you guys. I’m going to give one a try for you. Let’s take a look. Look at that. Look how fluffy that looks on the inside. What do you think? Oh my god, that is like light and fluffy and buttery. I can taste that orange zest in there. Mhm. I can taste pistachio. It is so light, airy, fluffy. Oh my goodness. You guys, make these. Let these sit out for a little bit so that that chocolate sets on these cookies. Give them out to everybody you know. Or not. That’s okay. He could take those. Look what I got. He didn’t think about that, did he? I spoke too soon. Those you can give away. All right, you guys. We’re going to call these holy canoli cookies. They’re good and Italian desserts made easy for the holidays. All right, you guys, thumbs up. Make sure you comment down below. If you’re new to the channel, hit that subscribe button down below and that bell notification. That way, you’ll always know when shows like this one here are posted. I’m telling y’all, we have a lot of goodies coming up through the holidays. Stay with us. Stay tuned. Make sure you’re subscribed. All right, we’ll see y’all on the next episode. Bye.