Cannoli Cookies
Ricotta Chocolate Chip Filling:
Ingredients:
1 cup Tofutti Better Than Ricotta Cheese
1 cup powdered sugar
1/2 teaspoon vanilla extract
Optional but recommended: 1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
Approximately 3/4 cup mini chocolate chips
Directions:
In bowl of electric mixer, starting on low speed, beat together Tofutti Better Than Ricotta Cheese, powdered sugar, both extracts, and cinnamon, scraping down sides of bowl and paddle attachment as necessary. Turn off mixer and stir in mini chocolate chips by hand, adjusting amount to personal taste. Transfer to lidded container and place in refrigerator while you make dough.
Cookie Dough:
Ingredients:
1 cup vegan butter
1/2 cup natural granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
Optional but recommended: 1/2 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 cup cocoa powder
4 to 6 tablespoons nondairy milk, such as soymilk
Garnishes: a few additional mini chocolate chips and powdered sugar for dusting
Directions:
Line baking sheet with silicone baking mat (Silpat) or parchment paper. In same bowl in which you made filling, beat butter, sugars, and extracts until smooth and fluffy, scraping down sides of bowl as necessary.
Add flour, one-half cup at a time, and beat at medium speed just until incorporated, continuing to scrape down sides of bowl as needed. Beat in cocoa powder and nondairy milk just until fully incorporated and a soft-stiff dough forms. Roll spoonfuls of dough into approximately eighteen 1-inch balls and place a couple inches apart on prepared baking sheet. Make a depression in center of each with your thumb. Fill with approximately 1 teaspoon filling, avoiding letting it spill over the sides, and garnish with about 3 more chips per cookie on top.
Place baking sheet with cookies in refrigerator for 30 minutes. After 20 minutes, preheat oven to 350. After 30 minutes, place baking sheet in center of oven and bake cookies 12 minutes or until set and surface is matte rather than glossy. Remove baking sheet to wire rack to cool completely.
Serve right away or store cookies in one layer, covered, in refrigerator. Dust with powdered sugar before serving.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
