I can’t tell you how in love with Red Velvet I’ve been lately. I met a women at the Farmer’s Market a couple weeks ago and she said it was complete and utterly ridiculous that people eat red velvet all year round. She comes from the South and traditionally Red Velvet is only eaten once a year around the holidays. Well I am NOT traditional. And I figure what better way to stray so far from traditional than putting classic cannoli cream in a red velvet cookie cup. Yes I am serious! I’m sure someone’s Sicilian great grandmother just rolled over in her grave.
The cinnamon and all spice flavors of the cannoli cream are perfect with the chocolatey goodness of red velvet. If you guys remember my cream cheese stuffed red velvet cookies recipe, you know that I use another super non-traditional ingredient in my red velvet….ground chocolate. Which adds a delicious crispy texture to the outside of the cookie and a deliciously chewy inside. My favorite!
|Make the cookie dough. In a stand mixer with a paddle attachment, cream the softened butter, brown sugar and white sugar. Add the vanilla, apple cider vinegar and eggs one at time and mix to combine.|
|In a separate bowl, sift the flour, salt, cocoa powder, ground chocolate & baking soda. Slowly combine the flour mixture into the butter and sugar mixture and mix until combined.|
|Add the chocolate chips and the red food coloring. I like to add it in last because then I can see what color of red it will be and adjust if needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.|
|Make the cannoli cream. In a medium bowl whisk the ricotta until smooth. Sift in the powdered sugar, ground cinnamon and all spice. And mix to combine.|
|In a stand mixer with a whisk attachment, whip the heavy cream until you form stiff peaks. Fold the whipped cream into the ricotta mixture and stir in the chocolate chips. Refrigerate for about 30 minutes.|
When you are ready to bake the cookies. Preheat your oven to 375 degrees F. Using a mini muffin pan scoop a tablespoon of cookie dough and place into each cavity. Push the center down lightly with your fingers to form a small indention in the dough. Bake for 7-8 minutes. And let cool completely.
|When you are ready to serve, fill each cookie cup with the cannoli cream and top with mini chocolate chips.|