Butter Mint Cannoli

Butter Mint Cannoli

Ingredients

Shell

  • 2 eggs
  • 1/2 cup crushed Katharine Beecher Butter Mints
  • 1/2 cup melted butter
  • 1/4 tsp. baking soda
  • 2 tbsps. lemon juice

Filling

  • 1 lb. ricotta cheese
  • 1/2 cup crushed Katharine Beecher Butter Mints
  • 2 tsps. vanilla
  • 1/2 cup chopped nuts

Directions

Shell

Beat all ingredients and bake in hot pizzelle iron 30 seconds or until golden brown. Remove and form cone immediately.

Filling

Beat Ricotta cheese, crushed Butter Mints and vanilla until smooth; add remaining ingredients. Scoop mixture into shells.

Makes eight servings.