Post by Nora on Mar 10, 2012 12:38:18 GMT -5
Long name for a really good sandwich cookie. They will need to be stored in the refrigerator.
Cookie ingredients:
2 sticks of unsalted butter, (room temperature)
2/3 cup granulated sugar
1/2 cup (packed) light brown sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
sugar to roll the cookies in
Beat both sugars with the butter 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 well combined. Refrigerate if it is too soft to handle. Preheat the oven to 350 degrees. Roll dough into 1 and 1/2 inch balls and then roll them in granulated sugar. Put them on a baking sheet lined with parchment paper and flatten slightly so that they will not roll around. Bake for ten minutes.
For the cannoli filling:
3/4 cup (12 ounces) mascarpone cheese
1 1/2 cups confectioner's sugar
1/2 teaspoon of vanilla extract
3/4 cup ricotta cheese
1 1/2 cups chopped pistachios
1 cup of miniature chocolate chips
Combine the mascarpone, ricotta, confectioner's sugar, vanilla and salt with a mixer on low speed until well blended. Fold in the pistachios and the chocolate chips. (this can be prepared a day ahead and refrigerated)
To assemble, sandwich about 1/2 inch filling between two cookies.
Cookie ingredients:
2 sticks of unsalted butter, (room temperature)
2/3 cup granulated sugar
1/2 cup (packed) light brown sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
sugar to roll the cookies in
Beat both sugars with the butter 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 well combined. Refrigerate if it is too soft to handle. Preheat the oven to 350 degrees. Roll dough into 1 and 1/2 inch balls and then roll them in granulated sugar. Put them on a baking sheet lined with parchment paper and flatten slightly so that they will not roll around. Bake for ten minutes.
For the cannoli filling:
3/4 cup (12 ounces) mascarpone cheese
1 1/2 cups confectioner's sugar
1/2 teaspoon of vanilla extract
3/4 cup ricotta cheese
1 1/2 cups chopped pistachios
1 cup of miniature chocolate chips
Combine the mascarpone, ricotta, confectioner's sugar, vanilla and salt with a mixer on low speed until well blended. Fold in the pistachios and the chocolate chips. (this can be prepared a day ahead and refrigerated)
To assemble, sandwich about 1/2 inch filling between two cookies.