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

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

94 calories; protein 1.2g; carbohydrates 12.6g; fat 4.5g; cholesterol 11.9mg; sodium 53.9mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/31/2002
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 Read More
(12)

Most helpful critical review

Rating: 3 stars
01/02/2010
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. Read More
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/30/2002
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 Read More
(12)
Rating: 5 stars
03/17/2007
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!! Read More
(5)
Rating: 2 stars
01/05/2007
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. Read More
(3)
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Rating: 3 stars
01/02/2010
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. Read More
(3)
Rating: 3 stars
07/16/2012
not bad...had some leftover ricotta. used it to make a bunch of these...a bit bland. next time i will add more spice. Read More
(1)
Rating: 4 stars
03/08/2017
These were nice cookies. I hadn't use ricotta in my baking before so I was skeptical but am pleased with the results. I added in more walnuts to use up what I had (about 3/4c) and skipped the pecan and in future I would also increase the fruit and make sure it is more finely chopped - I found that compared to the number and size of the cookies there wasn't enough fruit to go around with some cookies getting none and others getting a big clump. Will make again. Read More
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Rating: 4 stars
09/05/2012
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. Read More