Chocolate Cannoli Sandwich Cookies Recipes

Steps:

• In a small bowl, mix ricotta cheese, confectioners' sugar, sugar and vanilla until blended. Spread 1 scant teaspoon filling on bottoms of half the wafers; cover with remaining wafers., Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with chocolate chips. Let stand until set, about 10 minutes., Serve within 2 hours or refrigerate until serving. Dust with additional confectioners' sugar just before serving.

Steps:

• Make the cookies: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy, scraping down the sides of the bowl as needed. Mix in the milk and vanilla.
• In a medium bowl, thoroughly combine the flour, cocoa, salt, and baking soda. Slowly add to the butter mixture while beating on a low speed. Add chocolate chips, if using, and mix until just combined. When evenly mixed, shape the dough into a log about 2 inches thick and roll it in wax paper. Chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F.
• Use a sharp knife to slice the cookies into 1/3-inch-thick disks. Don't worry if cookies break apart as you cut them--pieces can be stuck back together and will bake fine. Arrange 2 inches apart on baking sheets lined with parchment paper. Bake until set, 10 minutes. Cool for a few minutes on the baking sheets, and then remove to racks to cool completely.
• Make the filling: Set aside half of the chopped pistachios for garnish. Mix the remaining pistachios with the confectioners' sugar, mascarpone cheese, ricotta, vanilla, and salt until just blended; do not overbeat, as the mascarpone will get too thick. Cover and refrigerate until needed.
• To assemble, put a scoop of filling on the bottom side of a cookie and top with the bottom side of another cookie, so that there is about 1/4 inch of filling in each sandwich. Coat the filling edges with the reserved pistachios.

Steps:

• You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil.
• To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth.
• Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm -- about an hour.
• While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency.
• To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies.
• Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks.
• When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners' sugar before serving

Steps:

• Preheat oven to 350 degrees F.
• Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
• In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
• Blend the remaining chopped chocolate and pistachios on a plate.
• To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
• Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

Steps:

• In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.