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16 square wonton skins
2 tbsp + 1 tsp butter
1 tsp ground cinnamon
1 container (16 oz) whole milk ricotta cheese
1/2 cup confectioners' sugar
1 tsp. vanilla extract
4 tbsp miniature semisweet chocolate chips

Preheat the oven to 400F. Coat 2 large baking sheets with cooking spray.

In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin. Sprinkle with a little cinnamon. Shape into a tube by curling opposite corners around a cannoli mold. *(see note) Place, seam side down, on the prepared baking sheet.
Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).

Bake for 7 minutes, or until lightly browned at the edges and set. Remove from the oven and let stand on a rack for 8 minutes, or until the shells have cooled on the molds and are crisp. Gently slide them onto the rack to cool completely.

In a large bowl, combine the ricotta, confectioners' sugar, and vanilla. Using an electric mixer on medium speed, beat well. Stir in 2 tablespoons of the chocolate chips. Cover and refrigerate until ready to serve.

Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip. Pipe into the shells from both ends.

Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl. Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted. Stir until completely melted and smooth. Using a fork, drizzle over the cannoli.

Makes 16

*Note: If you don't have cannoli molds, a thick handle of a metal whisk or other ovenproof tube, about 1/2" in diameter will work.
 
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