Ricotta Cookies I

Ricotta Cookies I

"These are soft, chewy drop cookies. Fruit and nuts add texture and color."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 s...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 s...

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!!

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.

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.

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...

not bad...had some leftover ricotta. used it to make a bunch of these...a bit bland. next time i will add more spice.

Other stories that may interest you