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Ricotta Cookies I

Ricotta Cookies I

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Carmen

Carmen

These are soft, chewy drop cookies. Fruit and nuts add texture and color.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and ricotta cheese. Combine the flour and salt; blend into the ricotta mixture. Stir in the candied fruit and walnuts using a wooden spoon. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each cookie with a pecan half.
  3. Bake for 12 to 15 minutes in the preheated oven, or until sides begin to brown. Remove and cool cookies on wire racks.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ADLEVINE
11

ADLEVINE

12/30/2002

This is a great recipe. I had leftover ricotta cheese from the Christmas holiday and was looking for a recipe to use up the cheese. WOW. What a good cookie. Don't forget to add the baking soda --- this is left out of the directions. Thank you Carmen

MAGGIE64
4

MAGGIE64

3/17/2007

These are the absolute favourite cookie in our house. I only use fresh made ricotta and sometimes add pecans or walnuts for a change. They are quick and easy and don't last long!!

fitforaqueenclothing.com
3

fitforaqueenclothing.com

1/2/2010

I modified this and used butter flavored shortening plus I used only chocolate chips instead of fruit and nuts. Still tasted good, kinda like a muffin top.

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