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Ricotta Cookies I

Rated as 3.38 out of 5 Stars

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

35 m servings 94
Original recipe yields 36 servings (3 dozen)

Directions

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  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.

Nutrition Facts


Per Serving: 94 calories; 4.5 12.6 1.2 12 54 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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.

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 p...

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.