Why can't I have a cannoli cookie for breakfast? It has dairy in it!

I swear I rather just let the 14 year old have a cookie in the morning than hear him whine all day that he is hungry cause that is all he wanted for breakfast and by 10am he is still hungry but unwilling to eat "normal" food.

This is besides the fact he is a human garbage pail and can eat anything without it affecting his body weight. Unlike his dear old mama who looks sideways at a cookie and it costs her 5 lbs....lol




But they are sooo delish.




From Food Network Mag...Ted Allen

 

For the Cookies:

• 2 sticks unsalted butter, cut into pieces and at room temperature
• 2/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking  soda
• 1/2 cup mini semisweet chocolate chips

For the Filling:

• 1 1/2 cups chopped roasted unsalted pistachios
• 1 1/2 cups (12 ounces) mascarpone cheese
• 3/4 cup ricotta cheese
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt

Directions

Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)

To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.




I predict you will not be able to stop at one.


My son ate 4 with a glass of milk  without even blinking......love that BOY!!