BEST CUT-OUT RECIPE EVERRRR! This is the first sugar cookie cut-out recipe I've tried where the dough rolls out well and it doesn't poof up while baking, leaving me with distorted blob-shaped cookies. I did have to refrigerate the dough for about 20 minutes because it was too sticky to roll (sticking to parchment paper even!) but I didn't change the proportions at all. I might add more vanilla next time, or maybe all it needed was some icing (I only sprinkled with colored sugar and baked). I felt GREAT about this recipe and am looking forward to making cut-outs for the holidays! Grandma Minnie rocks!

Reviewed On: Oct. 27, 2011

I made changes suggested by others: cut the sugar out, used 4 eggs instead of 3, added a couple ounces cream cheese, 1/4 tsp cinnamon, and almond instead of vanilla extract in the filling. I topped it with blueberry sauce (from this site) and Cool Whip. In hindsight, I would add maybe 1/4 cup of sugar, because without the topping, the filling didn't add a whole lot. I made these into cupcakes and the ricotta mixture sank into the middle of the cupcake when baking, creating a wonderful surprise and texture.

Reviewed On: Aug. 27, 2011

This was pretty good. The filling held together nicely (hubby claimed "I can pick it up and eat it like pizza!") and the flavor was great. I did follow the other reviewers' suggestions to decrease the sugar, etc. I never could quite figure out how to cut in butter to make crumblies, so i skipped the butter, combined sugars (brown and white) with cinnamon, and sprinkled that over the filling. It worked like a charm and looked beautiful, but without the added calories. Note: I used sugar substitutes (part Sweet N Low, part Splenda) and this pie was still great.

Reviewed On: Aug. 23, 2011