My family loves to visit a local Italian place that has a wonderful dessert buffet. Their cannoli are among our favorites, so I just had to come up with my own version. These cookies are best if served the same day so the wafers stay crisp.
—NICHI LARSON SHAWNEE, KS
PREP: 35 MIN. + STANDING • MAKES: 3 1/2 DOZEN
1 cup whole-milk ricotta cheese
1/4 cup confectioners’ sugar
1 tablespoon sugar
1/4 teaspoon vanilla extract
1 package (12 ounces) vanilla wafers
12 ounces white candy coating, melted
1/2 cup miniature semisweet chocolate chips
Additional confectioners’ sugar
1. In a small bowl, mix the ricotta cheese, confectioners’ sugar, sugar and vanilla until blended. Spread 1 scant teaspoon of the filling on bottoms of half of the wafers; cover with remaining wafers.
2. Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with mini chocolate chips. Let stand until set, about 10 minutes.
3. Serve within 2 hours or refrigerate until serving. Dust with additional confectioners’ sugar just before serving.