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| Ricotta Cookies I |
"These are soft, chewy drop cookies. Fruit and nuts add texture and color."
Ingredients :
- 1/2 cup butter
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 2 cups all-purpose flour
- 1/3 cup candied mixed fruit
- 1/3 cup chopped walnuts
- 35 pecan halves
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Notes :
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