"This is a delicious moist cookie which is a favorite of ours. You'll love it." — PGOETZ719
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1 1/2 tablespoons
I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't tell my co-worker...I'm afraid I could end up with concrete shoes in the bottom of the river! The dough is very soft so I set it in the fridge for 30 minutes and used a Pampered Chef small scoop to form the cookies (approx 1 tablespoon), then placed on parchment paper. They did not spread much so 2 inches apart is more than sufficient. These cookies are not golden (until you lift them off the pan). They are done when they don't look wet/shiny. Make sure to allow the cookies to rest for 5 minutes before removing them from the pan. You won't be disappointed! I ended up with just over 50 small rounded cookies.
I only made these cookies because I was trying to use up some leftover ricotta cheese and I was very disappointed in these cookies. I think the flavoring should be lemon or almond to give it more kick. The cookies towards the end spread like crazy, so if I make these cookies again I will: Use a different flavoring, and chill the dough before I bake them.
I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most cookies do when they're done.
These were so good! I normally only like cookies with some kind of chocolate in them, but I had some ricotta in the fridge and didn't know what to do with it. I agree with a previous reviewer that you really have to check these because you don't want to overbake them. They don't look done at 8 or 9 minutes, but they probably are. Check the bottoms to make sure they're a light golden brown color. Thank you, Pam for this recipe.
this recipe brought rave reviews. I followed this exactly,except used 15 oz ricotta and used almond extract for the glaze. My family went nuts for them. Thhey dont look done after the time given,but they are done. they are mor eof a cake and super moist. Bravo!
Perfetto! Every year we put on a little Italian festival at our shop, and are always looking for the right treats to share with our customers. We used to order yummy tiramisu cupcakes, but our baker retired...so we searched at the last minute for a little sweet morsel to serve, and these cookies were perfect! I changed the servings to 96, and we made up a great batch for a crowd (we made them a bit smaller, to stretch it a bit). I did add a bit of lemon zest, which added some nice flavor. Tonight I'm going to make them again (not 96 of them, though!) and I'll add a dash of limoncello. Delizioso!
This is the perfect recipe to use up extra ricotta. The cookies are so moist and light. I ran out of vanilla before making the frosting, so I added about a teaspoon of lemon extract to cut the sweetness a little bit -- came out great. One note -- I ended up with about 5 dozen cookies, not 3 dozen, and I was making them even larger than the recipe called for! Also had a lot of extra frosting, so I would cut that down a bit (unless you like them smothered!).
These were so interesting! More like a little cake than a cookie, and not much flavor until frosted. Kind of spongy. I didn't have enough ricotta so I had to use about 1/2 cup light sour cream (might have caused the sponginess...) I put in some almond extract, which was delicious. Even though they were kind of funny looking, the whole family enjoyed them, and they were very easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 37
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