"These are soft, chewy drop cookies. Fruit and nuts add texture and color." — Carmen
Watch video tips and tricks
candied mixed fruit
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
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.
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'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 the recipe along with on top. I also dusted them with powdered sugar when they were cool.
not bad...had some leftover ricotta. used it to make a bunch of these...a bit bland. next time i will add more spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Cookies I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 46
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
See how to bake the perfect chocolate chip cookie.
See how a dash of cayenne pepper really draws out the chocolate flavor.