Ricotta Cookies I6 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“These are soft, chewy drop cookies. Fruit and nuts add texture and color.” - by Carmen
Original recipe yields 3 dozen
- 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.
Amount Per Serving (36 total)
- 104 cal
- 5.1 g
- 12.9 g
Based on a 2,000 calorie diet
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"
"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!!..." See more"
Ricotta Cookies III
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