Ricotta Cookies I recipe

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Ingredients

½ cup butter
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup ricotta cheese
2 cups all-purpose flour
⅓ cup candied mixed fruit
⅓ cup chopped walnuts
35 pecan halves

Nutrition Info

94.1 calories
carbohydrate: 12.6 g
cholesterol: 11.9 mg
fat: 4.5 g
fiber: 0.4 g
protein: 1.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 53.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 dozen

Recipe Note

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

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