“These are soft, chewy drop cookies. Fruit and nuts add texture and color.” - by Carmen
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 12 to 15 minutes in the preheated oven, or until sides begin to brown. Remove and cool cookies on wire racks.
Nutrition
Amount Per Serving (36 total)
- Calories
- 104 cal
- 5%
- Fat
- 5.1 g
- 8%
- Carbs
- 12.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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 -..." See more-- this is left out of the directions. Thank you Carmen"
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