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Ricotta Cookies I |
"These are soft, chewy drop cookies. Fruit and nuts add texture and color."
Ingredients :
- half of cup butter
- 1 cup white sugar
- half teaspoon baking soda
- 1/four teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 2 cups all-motive flour
- 1/3 cup candied blended 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 ranges C).
- In a large bowl, cream together the butter and sugar until clean. Beat within the egg, vanilla, and ricotta cheese. Combine the flour and salt; mixture into the ricotta mixture. Stir in the candied fruit and walnuts using a timber spoon. Drop dough by using rounded teaspoons onto ungreased cookie sheets. Top each cookie with a pecan 1/2.
- Bake for 12 to fifteen minutes in the preheated oven, or till facets start to brown. Remove and funky cookies on wire racks.
Notes :
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