Rossella Rago’s Cannoli Cookie

Rossella Rago is an author, cooking show host, Nonna whisperer. She spends her time documenting the recipes of her Italian American heritage.

For the Cookies:

• 1 cup unsalted pistachios
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1 orange, zest only
• 1 large egg, room temperature
• 8 ounces whole milk ricotta, room temperature
• 1 cup mini semisweet chocolate chips

For the Glaze:

• 2 cups confectioners sugar
• 3 tablespoons milk, plus more if needed
• 1/4 teaspoon vanilla extract

For the Decorating:

• crushed pistachios and candied cherries to decorate

Directions

1. To make the Cookies:
   1. Place the pistachios in the bowl of a food processor and process until coarsely chopped, about 15-20 seconds. Transfer to a bowl and set aside.
   2. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
   3. In a mixing bowl whisk together the flour, baking powder and salt. Set aside.
   4. In the bowl of a stand mixer fitted with the paddle attachment combine the sugar, butter, vanilla, cinnamon and zest. Beat on medium-high speed until fluffy, about 5 minutes.
   5. Beat in the egg and the ricotta.
   6. Add in the dry ingredients little by little until a dough forms. Mix in the pistachios and chocolate chips.
   7. Using a tablespoon, roll the dough into balls and place 2 inches apart on the baking sheet. Bake for 10-12 minutes. The bottoms of the cookies should slightly brown. Cool completely before glazing.
2. To make the Glaze:
   1. In a bowl mix together the confectioners sugar, vanilla and milk until a smooth glaze forms. Add less milk for a thicker glaze or more for a thinner glaze. Spoon over the cookies and decorate with chopped pistachios and candied cherries.