Makes: 24 cannoli's


2 eggs
1/2 cup white sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 Tbsp. distilled white vinegar
3 Tbsp. cold water
1 cup white sugar
1/4 cup semisweet chocolate chips
1 tsp. vanilla extract


In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth. Preheat a heavy skillet. Drop the cannoli batter 1 tablespoon at a time onto the skillet and bake for 1 to 2 minutes. Carefully remove cookies and roll on cooking cylinders while they are hot. Allow them to cool and remove from the cylinder. Fill when all of the shells have been baked and cooled. In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth. Fold in the chocolate chips. Use a pastry bag to pipe the filling into the shells. 
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