Delicious bite-size Cannoli Cookie Cups that are perfect for Christmas Cookie Exchanges. These cookies are filled with a creamy Cannoli filling and can be made in advance for the holiday season.
1: In a standard mixer, mix together the butter & cream cheese until smooth.
2: Add the vanilla, almond extract, and sugars; blend until evenly incorporated.
3: Add the flour & salt and mix until flour is absorbed and cookie dough is formed.
4: Scoop 1.5 tablespoons worth of dough into a ball and place onto a baking sheet.
5: Use a wine cork (or your thumb) to press in the center, creating a vessel to fill later.
6: Bake at 350°F for 14-16 minutes until bottoms are barely golden.
7: Let the cookies cool completely and then dust with powdered sugar.
8: For the Cannoli filling, mix together all of the filling ingredients and whip until fluffy.
9: Place filling into a piping bag or a ziploc bag with the tip cut off to pipe a dollop into the center of each cookie.
10: Top ricotta filling with mini chocolate chips.
11: Store cookies in the fridge in an airtight container for up to 3 days. Set out 30 minutes prior to serving.
