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Slow Cooker Peppermint Hot Chocolate
Almond Gingerbread Cookies
Peppermint Truffle Cookies
Russian Fall Soup
Citrus Cream Cannoli

1/3 c. Smuckerís Sweet Orange Marmalade
15-oz. carton ricotta cheese, drained
1/4 c. powdered sugar
1 T. fresh orange zest
1/2 t. vanilla extract
Dash cinnamon
14 to 18 purchased cannoli shells
Mini chocolate chips, holiday sprinkles or decors, for garnish
Additional powdered sugar

Combine marmalade, ricotta, powdered sugar, orange zest, vanilla and cinnamon in medium bowl.

Spoon mixture into pastry bag without tip or resealable bag with one corner cut off. Pipe into shells. Chill at least 2 hours and up to 6 hours.

Garnish with mini chocolate chips, holiday sprinkles or decors. Arrange on platter; sprinkle with powdered sugar before serving.

Note: Cannoli shells are available in your grocerís cookie aisle or at Italian specialty shops.

All materials are courtesy of J.M. Smuckerís Products.

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Published in the December 14, 2005 issue of Farm World.