Ricotta Cookies I Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Kathy
Reviewed: Sep. 5, 2012
I made this cookie with leftover Ricotta Cheese. Very soft and chewy. I made a few changes. I used margarine instead of butter, used dried cranberries instead of candied fruit and used pecans in the recipe along with on top. I also dusted them with powdered sugar when they were cool.
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Photo by Kathy

Cooking Level: Expert

Reviewed: Jul. 16, 2012
not bad...had some leftover ricotta. used it to make a bunch of these...a bit bland. next time i will add more spice.
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Reviewed: Jan. 1, 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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Photo by fitforaqueenclothing.com

Cooking Level: Professional

Home Town: Alexandria, Virginia, USA
Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 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!!
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Reviewed: Jan. 5, 2007
I'm sorry, I wasn't that crazy about this cookie. Didn't like how they were so soft the next day and there really wasn't enough fruit and nuts in it.
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Cooking Level: Intermediate

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Reviewed: Dec. 28, 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
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