After I realized that, I realized I only had 3 eggs in the house. I sent my 16 year-old out for one from the coop, and luckily she brought one it.
While she was out there, her youngest female goat (Prim) came up behind her. Somehow she got out of the fence again. Lucky for her she discovered it.
...back to the cookies. I had preheated the oven at 400°F, but read over the recipe for the ump-teenth time, and realized that I needed the oven on 350°F.
With my mistake of doubling, and by the way was only baking to use up some homemade goat's milk ricotta (in place of sour cream in this recipe), I was able to double the amount of ricotta too.
By the way, the last time I baked these cookies, I used sugar in place of honey. The cookies were a delicate shortbread cookie flavor. With this batch, I used honey, and they are a soft cookie texture. We also used pecans again. I do favor the texture and flavor of baking them with sugar.
Now, I have 10? 11? Maybe 12 dozen of these cookies.
But, I have one less cup of ricotta to worry about getting wasted. Next time, any small amounts of ricotta are going in the freezer.
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