Cannoli Cookies

These cookies are a fan favorite at holiday gatherings and cookie exchanges.

Ingredients:

2 ½ cups of flour

1 ½ tsp baking power

½ tsp of baking soda

1 1/4 cup of white sugar

1 cup of butter at room temperature

Zest of 1 medium orange

1 cup of whole-milk ricotta

2 large eggs

½ tsp of salt

½ tsp of vanilla extract

½ cup of chopped pistachios, chopped

2 cups of mini chocolate chips divided

Directions:

In a medium bowl mix flour, baking powder & baking soda.

In a large bowl, use an electric mixer, beat sugar, butter, and orange zest until fluffy.

Scrape down the sides of the bowl.

Add the ricotta, eggs & vanilla, and beat until well combined.

Add the dry ingredients and beat until dough forms.

Beat in pistachios and one cup of chocolate chips on low speed.

Refrigerate the dough for about 1 hour.

Arrange oven rack in middle to bottom third and preheat to 350 degrees.

Roll dough into balls (about 2 tbsp per cookie dough).

Arrange on a parchment line cookie sheet about 2 inches apart. (If you fill the pan and still have dough remaining, refrigerate until you are ready to do the next batch.