This is the eleventh of twelve posts from my Family Heritage Christmas cookie recipes. Every Monday from now until December, I will share my full collection of Christmas cookie recipes. Then I will post some of my Grandmothers cookies that I have not made in years.
My Christmas cookie collection consists of twelve different kinds of cookies. These are all family favorites.
I have already posted about my Strufalas, Almond Crescents, no cook S’mores, Almond cups , Coconut Macaroons, Crisp sugar cookies, Chocolate Dipped Lady Fingers, and Oat Rageous Chocolate Chip Peanut butter, Neapolitan Cookies and Almond Rugalas Cookies.
2 cups of flour
2 tbsp. shortening
1 tsp. salt
¾ cup of any white wine. I used Pinot Grigio
Oil for frying
Special metel tubes are used to make the Connoli shells.
Combine flour, shortening, and sugar, salt and wet gradually with the wine. Knead together with fingers until dough is formed. Form into a ball and cover with a cloth. Let stand for about one hour. Cut dough in half and roll into a thin sheet about ¼ inch thick or less. Cut the dough into four inch squares. Place a metal tube diagonally across each square from one point to another. Dab a small amount of water on each end that will be overlapping. Wrap dough around the tube and overlap each end. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop tubes into hot oil and fry gently on all sides until dough is a golden brown color.
1-32 oz container of ricotta cheese
½ cup of confectioners sugar
2 tsp cinnamon
1 tsp. vanilla
2 oz. of miniature semi sweet chocolate morsels
3 tbsp of orange rind
3 tbsp of lemon rind
1/8 cup of rum. I also added 1/8 cup of Kahlua
Drain the ricotta cheese in cheese cloth over night. It is best when all the liquid is out of the cheese.
Mix all ingredients together except for the miniature semi sweet chocolate morsels. Fill the shells generously with the cheese mixture. After filling the shells, dip the ends in the chocolate morsels arrange on a try and sprinkle with confectioners sugar.