2 ¼cupsBob's Red Mill unbleached all-purpose flour
½teaspoonbaking soda
1teaspoonsalt
½cupunsalted butterroom temperature
⅓cupricottaroom temperature
1cupgranulated sugar
2tablespoonsorange zest
1 ½teaspoonvanilla extract
1large egg room temperature
¾cupchocolate chips
½cupcannoli shell crumbsoptional
Filling
1¾ricotta cheese
1cuppowdered sugar
zest from half an orange
1teaspoonvanilla extract
½teaspoonlemon juice
3tablespoonsmini chocolate chipsplus more for decorating
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a small bowl, mix together the flour, baking soda, and salt together. Set aside.
In a mixing bowl, beat together the butter, ricotta, sugar, and orange zest together until light and fluffy.
Beat in the vanilla and egg until it is well combined - about another minute.
Slowly add the flour and beat until just combined. Fold in the chocolate chips and cannoli crumbs, if using. Cover and chill in the refrigerator for about an hour.
While the dough is chilling, make the filling.
Mix together all the ingredients for the filling together until well combined. Store in the refrigerator until ready to use.
Take out the dough and make balls of cookie dough that are about two tablespoons big.
Bake for about 12 - 14 minutes, or until the edges are a light golden brown - the tops will not brown much.
Remove and transfer to a wire rack to cool completely.
When completely cool, add the filling to half the cookies, then top with the remaining half. If desired, roll the edges of the sandwiches in mini chocolate chip cookies.