Maple Pecan Cookies
Ingredients
At a glance
Drop cookies
Makes
30 cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup ricotta cheese, at room temperature - 1 teaspoon maple extract or flavoring
1 cup sugar - 1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda - 1/4 teaspoon salt
- 1/2 cup chopped pecans
Steps
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Soften butter for 1 to 2 minutes at medium speed. Add ricotta and beat at high speed until creamy. Stir in maple extract and sugar. Beat in egg. Blend in flour, baking soda, and salt at high speed to make a medium dough. Stop mixing and scrape down sides of mixer as necessary. Stir in nuts.
Using two spoons as guides, drop dough by teaspoonfuls onto prepared cookie sheets, spacing cookies about 1 1/2 inches apart. Bake in the center of the oven for 10 minutes, or until cookies are firm to the touch and a light golden brown on the bottom. Remove from the oven and let stand on cookie sheets for 5 minutes, then remove to a wire rack to cool completely.
Soften butter for 1 to 2 minutes at medium speed. Add ricotta and beat at high speed until creamy. Stir in maple extract and sugar. Beat in egg. Blend in flour, baking soda, and salt at high speed to make a medium dough. Stop mixing and scrape down sides of mixer as necessary. Stir in nuts.
Using two spoons as guides, drop dough by teaspoonfuls onto prepared cookie sheets, spacing cookies about 1 1/2 inches apart. Bake in the center of the oven for 10 minutes, or until cookies are firm to the touch and a light golden brown on the bottom. Remove from the oven and let stand on cookie sheets for 5 minutes, then remove to a wire rack to cool completely.
Additional tips
Store: In an airtight container
Freeze: Yes, unfrosted
Mail: Yes, unfrosted
Freeze: Yes, unfrosted
Mail: Yes, unfrosted
Reviews