CHOCOLATE CANNOLI SANDWICH COOKIES
Steps:
- Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
- and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)
- To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.
MOCK ITALIAN CANNOLI WITH PIZZELLE
Love Cannoli but don't want to make and fry the shells yourself? Try this innovative variation with rolled Pizzelle cookies and sweetened ricotta cream instead.
Provided by Meggan Hill
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form.
- Meanwhile, in a medium bowl, combine ricotta, powdered sugar, and 2 teaspoons vanilla. Fold in whipped cream, cover, and refrigerate while making the Pizzelle cookies.
- Preheat Pizzelle iron and lightly coat with nonstick cooking spray.
- In a large bowl, combine flour, sugar, butter, eggs, vanilla, and baking powder. Drop slightly rounded tablespoons of batter on to Pizzelle iron and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
- Using a nonstick spatula, remove one pizzelle, leaving the second still on the open press, carefully wrap around a ¾" wooden dowel and pinch where the ends of the cookie meet. Hold until pizzelle is cool enough to retain its shape, using a kitchen towel if necessary to prevent burning your fingers. Repeat with second cookie on press and all remaining batter.
- Remove filling from the refrigerator and fold in chocolate chips. Using a pastry bag fitted with only a large coupler and no tip, pipe the filling into each side of a cooled pizzelle. It is okay if the filling does not go all the way through the middle of the cookie.
- Garnish with additional chocolate chips and dust with powdered sugar if desired. Serve immediately or chill until serving time.
Nutrition Facts : Calories 612 kcal, Carbohydrate 58 g, Protein 15 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 155 mg, Sodium 272 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
BLACK FOREST SANDWICH COOKIES
Speed up prep time for these sandwich cookies by using chocolate wafers from the cookie aisle. You can even make them ahead of time if you need a few extra minutes to decorate for a party. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cheese, confectioners' sugar and brandy. Spread 1 tablespoonful over a wafer; top with 1 tablespoonful pie filling and a second wafer. Repeat. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 78mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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