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

Advertisement

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).

    Advertisement
  • 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

94.1 calories; 1.2 g protein; 12.6 g carbohydrates; 11.9 mg cholesterol; 53.9 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

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)

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
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)
Advertisement
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)
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)
Advertisement
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
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