Reviewed: Oct. 16, 2009

These cookies tasted amazing! Soft and creamy. Clearly the only way to explain them. This will be a recipe I pass on to family and friends so they may also enjoy. Thanks a bunch!

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AMR

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

OMG, these were AWESOME! My hubby & 7 year old LOVED them and so did I. Had some left over ricotta & threw these together at last minute. These are forgiving as I didn't have quite enough ricotta so I added a little cream cheese to compensate. Used almond extract in the cookie mix instead of vanilla but used vanilla for glaze/frosting. As others stated, after 10 min they don't look cooked, but they are, just check the bottom. They have a cake-like texture and are simply awesome! Thank you so much for this recipe!

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mom2three

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

Simply divine! I'm having an Italian themed bunco party and have chosen three of my favorite recipes from this site. Spaghetti Carbonara II, Pesto Torta (layered spread), and these wonderful Italian Cookies. Simple, elegant and ooh so good!

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Kimberly

Cooking Level: Intermediate

Living In: Wynne, Arkansas, USA

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Reviewed: Jul. 12, 2009

I made as is, but think they would be great with almond or lemon extract too. Fantastic cookie.

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jamia

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Reviewed: Jun. 9, 2009

Really great! So soft and moist! I didn't change a thing.

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KSC77

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Reviewed: May 10, 2009

These cookies resemble an Italian cookie my mom makes..but these are better. I've made them twice now. They are easy to make, moist, and are a big hit. I separated the frosting into small batches and colored each batch a spring time color. I frosted them very lightly so as not to overpower this lightly flavored cookie. People liked them frosted and unfrosted, by the way. I always use parchment paper lightly sprayed with Pam when baking cookies. No pan clean-up! My Italian mom asked for the recipe..It's definitely a keeper.

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captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Apr. 11, 2009

Absolutely delicious! I have been looking for a great italian cookie recipe - mission accomplished, I will be making these every Easter - a new tradition! Used a cookie spoon to keep uniform size, do not add more flour, this is a moist cookie dough. Icing suggestions - made the icing according to recipe, divided into 2 bowls. In one I added 1/2 teaspoon pure almond flavoring, one drop of red food coloring and enough milk to thin to a glaze. The other I added orange juice to thin to a glaze, then dipped slightly warm cookie in glaze. Decorated with various cookie sprinkles, crushed walnuts on orange iced cookies - a pretty and delicious cookie, family loved them!

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Sharon

Cooking Level: Expert

Home Town: Hollidaysburg, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

These are pretty tasty. The icing is good, but really sweet so it overpowers the ricotta a bit. It's really optional. Try it both ways.

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Liesel

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: Feb. 5, 2009

I made several batches of these over the holidays, they are so good! My son didn't even want to leave them for Santa. So Santa got chocolate chip instead!

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catnip616

Cooking Level: Expert

Home Town: Berkeley Springs, West Virginia, USA

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Reviewed: Jan. 11, 2009

This is an unusual cookie, so if you are looking for something different this is a good recipe to go with. It has a texture somewhere between a cake and a scone. The taste is very light, good for people who like simple foods or for picky eaters. Most people will think they are sugar cookies, so be sure to let them know what they are so they don't think there's something wrong with them!

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MPEPLIN

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Reviewed: Jan. 4, 2009

wow. i rarely make cookies from scratch and i never made italian cookies before and these are delicious. so moist and light and just sweet enough. i wanted to make something different and without chocolate chips. i followed the recipe except when making the frosting, i added an extra tablespoon of butter and i used pure orange extract instead of vanilla. the vanilla in the cookie with the orange flavored frosting was a great combo.

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Shakirah

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

Awesome! This one's a keeper!

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jen1473

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

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!

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barbs cookin'

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Reviewed: Dec. 23, 2008

Exceptional, melt-in-your-mouth cookies. The pillowy texture and subtle flavor reminded us of French Madeleine cookies. Made these for husband's work Christmas party; they were a huge hit! Thank you for sharing.

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qhill

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

These were so moist and delish that I really had to try not to munch on em as I was cooking my holiday cookies. Very good. Will make again.

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Heather

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 20, 2008

This was a very good recipe. I had just the perfect amount of extra ricotta in the fridge. I used 1 tbsp of vanilla and also added 1 tsp of pure almond extract to the batter. To the frosting I added some almond extract as well. Overall a great, old fashioned, Italian recipe. Thank you for sharing it!

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angelaremsen

Cooking Level: Expert

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Reviewed: Oct. 21, 2008

These cookies were good. I accidentally forgot the vanilla in the cookies and they still tasted great. The frosting definitely adds a nice sweetness. Next time I might try thinning out the frosting to make more of a glaze.

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Amanda R

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 21, 2008

Was looking for a way to use up some ricotta cheese. Even the husband liked these.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Sep. 9, 2008

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.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

These tasted good. They are super duper soft though. They were completely golden like they were done on the bottom but my brother and friend thought they were a little too soft. They ate them all though. I added almond extract to the icing and I thought that made them taste even better. Thanks!

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