Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until well combined. Set aside.

In another bowl, combine ricotta cheese, large egg, vanilla extract, and lemon zest. Mix until smooth and creamy.

Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, then let it rest for 30 minutes.

Roll the dough out to approximately ¼ inch thick, then cut into 2x3 inch rectangles.

In a separate bowl, combine the remaining ricotta, mini chocolate chips, and chopped pistachios for the filling.

Take a rectangle of dough, place a spoonful of filling in the center, fold over and pinch to seal.

Place the shaped Cannoli Cookies on the baking sheet and bake for 15-18 minutes until golden brown.

Cool on a wire rack and dust with powdered sugar before serving.