Gluten Free Cannoli Cookies

• 1 stick of butter, softened
• 1/2 c. brown sugar
• 1/4 c. granulated sugar
• 1/2 c. ricotta
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla
• Zest of 1/2 orange
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1 3/4 c. gluten free flour blend
• 1/2 c. mini chocolate chips

Ricotta Glaze

• 1/2 c. ricotta
• 1 Tbsp. butter, melted
• 1 Tbsp. cream or milk
• 1 tsp. orange juice
• 1/2 tsp. vanilla
• 1 sprinkle of cinnamon
• 1/4 c. powdered sugar

• In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the ricotta, egg, egg yolk, vanilla, and orange zest. Next, beat in the baking soda, baking powder, cinnamon, nutmeg, and salt. Beat in the gluten free flour blend. Finally, stir in the mini chocolate chips. Cover and refrigerate the dough for 30+ minutes.
• Preheat the oven to 350 degrees.
• Using a medium scoop (1.5 Tbsp.), scoop cookie dough and place on a lined baking sheet about 2 inches apart. Bake for 11-14 minutes. Allow cookies to cool completely before glazing.
• In a medium mixing bowl, beat the ricotta, melted butter, cream, orange juice, vanilla, cinnamon, and powdered sugar. Dip the top of each cookie in the glaze. If desired, sprinkle with orange zest. Store cookies in the fridge.