Colorful pasta‑dough strips are wrapped around cannoli molds, baked until crisp, and dusted with powdered sugar to create playful, cookie‑shaped air puffs.
Combine flour, sugar, butter, eggs, vegetable oil, and vanilla in a mixing bowl. Knead until a smooth dough forms.
If the dough feels dry, add 1 to 3 tablespoons of water and continue kneading until the consistency is soft but not sticky.
Divide the dough into five equal pieces, color each piece with food coloring, wrap tightly in plastic wrap, and chill in the refrigerator for about 15 minutes.
Roll each chilled piece very thin using a pasta machine or a rolling pin on a floured surface.
Cut the rolled sheets into thin strips. Lightly butter the cannoli molds, then wrap two to three strips around each mold, overlapping slightly.
Place the molded strips on a baking sheet and bake in a pre‑heated oven at 180 °C (350 °F) for 5–8 minutes, until lightly golden.
Allow the cookies to cool briefly, then gently remove them from the molds and dust with powdered sugar.
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