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Cannoli Sandwich Cookies

Sometimes I have crazy ideas. Crazy food ideas. Taking one thing and turning it into another. That is what happened yesterday. It was all I could think about until I was able to hit the grocery store this morning for some of the necessary ingredients. Necessary ingredients because I had to make these cookies. It wasn’t even an option anymore.

You know what my crazy idea was? I was going to turn a classic Italian Cannoli into a cookie. Why? Because I thought it would be good. Because I was inspired by RecipeGirl, but I don’t have time or patience (yet) to make Cannoli from scratch. Because Cannoli is good. Because Cookies are good. Because Eric wouldn’t stop saying “Katie’s Cannoli Cookies.”

And so I made them. They were good. They were very very good.

Katie's Cannoli Cookies

Katie's Cannoli Cookies

Yield: 2 dozen sandwich cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

I don't yet have the patience to make and fill cannoli, so these cookies will do. And they don't just suffice - they are amazing!

Ingredients

Cookies

  • 1 c butter, softened
  • 3/4 c sugar
  • 1/4 c brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp orange zest
  • 1/4 tsp cinnamon
  • 1/2 c finely chopped pistachios

Cannoli Filling

  • 3/4 c whole milk ricotta (drained overnight with cheesecloth or a fine-mesh strainer and squeezed dry)
  • 8 oz. mascarpone cheese
  • 1/3 c powdered sugar
  • 3/4 tsp vanilla

Melted Chocolate

  • 4 oz. semi-sweet chocolate
  • 1 tsp shortening

Instructions

  1. Beat butter at medium speed until creamy. Gradually add sugar and brown sugar, beating well. Add egg and vanilla, beat till combined.
  2. Combine flour, baking powder, zest, and cinnamon. Add to butter mixture. Beat at medium speed. Stir in pistachios.
  3. Shape dough into 2 – 6-inch logs. Wrap with wax paper and freeze until firm. Slice frozen dough into 1/8 inch thick rounds. Place rounds on a parchment paper-lined cookie sheet.
  4. Bake at 350 degrees F for 10-12 minutes, or until lightly browned at edges. Cool 1 minute on pan. Cool completely on wire rack.
  5. Mix filling ingredients together. Fill a pastry bag or ziplock bag with filling. Chill until ready to use. To fill sandwiches, pipe filling on the underside of one cookie. Top cookie with another.
  6. Melt chocolate and shortening together. Drizzle over assembled cookies.

Notes

Cannoli filling adapted from RecipeGirl

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 247Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 45mgSodium 155mgCarbohydrates 23gFiber 1gSugar 13gProtein 4g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Patti

Monday 28th of January 2019

I was thinking about using these to make ice cream sandwiches, filled with spumoni. Is the texture of the cookie dense like shortbread or chewy like a toll house. Since Iwill freeze these after filling I need to be sure you can bite into them (they'll sit out a few minutes before serving).

Katie

Monday 4th of February 2019

they're more like a crispy chewy texture. I like you're idea. Let me know how it turns out!

Kaitlyn

Sunday 2nd of December 2012

I found your site via Pinterest. I was interested in cookies I could make ahead and freeze. I hoped these could be my new christmas cookie. I made them today and was impressed. I need to change the ratio of cookie to filling a bit because I think my cookies were a little too thick. Since making these I have a few questions about serving. How long do you think the filling will last? How far in advance do you fill your cookies? Do you treat these like cannolis and if you take them somewhere fill them when you arrive? I hope to take these to my in-laws on Christmas day. They live an hour away. I am trying to decide how to transport them. Thanks for the great recipe!

Katie

Sunday 2nd of December 2012

I don't make the filling more than 2 days ahead. I also do not assemble them until right before serving so the cookies do not get soggy. Hope that helps :)

Christine

Friday 22nd of June 2012

My son and I make these every Christmas togeter and it is well worth it. They are the hit of the season, everyone loves them. We are Italian and I can say that these are very close to a true cannoli.

Kelly Swenson

Wednesday 28th of November 2012

About how many does the one recipe make? I wanna make these for a holiday cookie walk and have to make 10 dozen cookies, so trying to see how many ingredients I need. Thanks!

Bonnie Banters

Friday 25th of February 2011

Ok, being the cookie freak I am...these sound amazing - what a fantastic idea...to die for! I'm going to make them...how ingenious! Thanks!

Candy Sartell

Tuesday 15th of February 2011

Made them for me actually, but reluctantly shared them with the men I work with (plumbers & pipefitters) - always know a hit by their response "those were good... those were REALLY good!" was the verdict. Making more for my community's firefighters next time I drop treats for their usual training night. Thank you!