This was a lovely dessert. Whole milk ricotta drizzled with honey and topped with walnuts and orange zest. I really love ricotta and honey together. The cookies are an oatmeal cookie with coconut and walnuts. They are delicious and this recipe makes a huge batch. I found this recipe on alpineberry.blogspot.com.
2 1/3 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 1/2 cups quick cooking oats
8 ounces unsalted butter, softened to room temperature
1 1/2 cups light brown sugar
1/3 cup sugar
2 large eggs
2 tsp. vanilla
1 1/4 cup sweetened shredded coconut
1 1/2 cup chopped walnuts
Preheat oven to 375F. Grease your cookie sheets or line with parchment paper.
Sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oatmeal. Set aside.
In another large bowl cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Add the dry ingredients to the sugar-butter mixture. Mix until just blended. Stir in coconut and walnuts.
Drop tablespoonfuls of dough onto cookie sheets, spacing them about 2 inches apart. Flatten the mounds slightly. Bake at 375F until lightly browned, about 12-14 minutes. Cool on cookie sheets for 5 minutes and then transfer to racks.
Post a Comment