Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter room temperature
• 1/4 cup Ricotta room temperature
• 1 cup Granulated Sugar
• zest from one Orange
• 1 tsp Vanilla Extract
• 1 large Egg room temperature
• 3/4 cup Chocolate Chips
• 1/2 cup Cannoli Shell crumbs optional

• 1-3/4 cup Ricotta Cheese
• 1 cup Powdered Sugar
• zest from half an Orange
• 1 tsp Vanilla Extract
• 1/2 tsp Lemon Juice
• 3 Tbsp Mini Chocolate Chips plus more for decorating

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a small bowl, mix together the flour, baking soda and salt together. Set aside.
3. In a mixing bowl, beat together the butter, ricotta, sugar and orange zest together until light and fluffy.
4. Beat in the vanilla and egg until it is well combined, about another minute.
5. 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.
6. 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.
7. Take out the dough and make balls of cookie dough that are about two tablespoons big.
8. Bake for 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.
9. 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.