Cookie Cannoli With Coffee Cream

• 4 tablespoons unsalted butter, at room temperature
• 23 cup sugar
• 2 large egg whites, at room temperature
• 12 cup all-purpose flour
• 12 teaspoon finely grated orange zest
• 34 teaspoon pure vanilla extract
• 1 pinch salt
• 1 cup mascarpone
• 1 cup heavy cream
• 1 teaspoon pure coffee extract
• confectioners' sugar, for dusting

1. 1.
2. Preheat the oven to 375.
3. Line 2 baking sheets with parchment paper.
4. Trace three 4-inch circles on each with a pencil; turn the parchment over.
5. 2.
6. In a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy.
7. Add the egg whites and beat until blended.
8. Add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.
9. 3.
10. Using a small offset spatula, evenly spread 1 tablespoon of the batter into each circle.
11. Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges.
12. Immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp.
13. Carefully remove the cannoli from the tubes and transfer to a wire rack.
14. Repeat twice with the remaining batter to make 18 cookies.
15. 4.
16. In a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.
17. 5.
18. Fill a pastry bag fitted with a 1/2-inch star tip with the coffee cream.
19. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end.
20. Transfer the cannoli to a platter, dust them with confectioners' sugar and serve.

unsalted butter, sugar, egg whites, flour, orange zest, vanilla, salt, mascarpone, heavy cream, coffee, confectioners

Taken from www.food.com/recipe/cookie-cannoli-with-coffee-cream-278062 (may not work)