Ricotta Cookies I

½ cup butter

1 cup white sugar

½ teaspoon baking soda

¼ teaspoon salt

1 egg

1 teaspoon vanilla extract

1 cup ricotta cheese

2 cups all-purpose flour

⅓ cup candied mixed fruit

⅓ cup chopped walnuts

35 pecan halves

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.