A fun, bite sized approach to the classic Italian pastry are our cannoli cookies! Add these to your kids school lunches and they'll be the most popular kid in the class.
In a large mixing bowl, mix the olive oil and sugar together with an electric mixer until combined.
Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
Bake cookies at 375° F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
To garnish, dip one half of a cookie into the melted chocolate and then press the dipped side into the crushed pistachios. Place on a piece of parchment paper to dry.
Serving Size 18 Cookies