Jeanne Green

Canolli Chocolate Cookies

Preheat oven to 375. Combine 2 1/2 cups flour, 1 tsp. baking soda and 1 tsp. salt in bowl; set aside.

Beat 1 cup softened butter, 3/4 cup granulated sugar, 3/4 cup brown sugar and 1 tsp. vanilla. Add 2 large eggs, one at a time, and beat after each is added.

Gradually add flour mixture. Stir in 2 cups tiny semi-sweet chocolate morsels. Place scoop of mixture in small muffin pans, and indent center. Bake 20-25 minutes.

For canolli filling, mix 2 1/2 cups ricotta cheese, 1 tsp. vanilla and 1 cup confectioner's sugar. After cookies cool, pipe canolli mixture into indented cookie center. Top with red and green maraschino cherries. Enjoy!