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Cannoli cookie dough recipe

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Ingredients

Adjust Servings:
2 sugar Sugar Ice Cream Cones
¾ cup (167 g) Unsalted Butter , softened
¾ cup (188 g) whole-milk Ricotta Cheese
½ cup (100 g) Sugar
½ teaspoon Vanilla Extract
½ teaspoon Lemon Zest (optional)
1½ cups (188 g) heat-treated all-purpose Flour
1/8 teaspoon Salt
½ cup (88 g) mini semisweet Chocolate Chips

Cannoli cookie dough recipe

  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Place the ice cream cones into a resealable plastic bag and seal with most of the air out of it. Using a rolling pin or another heavy kitchen utensil, smash the cones into small pieces. Set aside.

2
Done

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and ricotta until smooth. Add the sugar and cream until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.

3
Done

Add the vanilla and mix until combined. If you’re using the lemon zest, add it and mix until combined.

4
Done

In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.

5
Done

Fold in the chocolate chips and the sugar cone pieces by hand.

6
Done

Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer.

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Smoked salmon, cucumber, and creme fraiche crostini recipe
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