Reviewed: Apr. 7, 2012

Really good.....but I was a little disappointed that these cookies did not get puffy like other recipes I have tried. Will add baking powder instead of soda next time for a more puffier cookie. Taste was there and I do love to add the ricotta to these as they make the cookies moist on the inside. I did not add butter to my icing. Just used confectioners sugar, skim milk, and my extracts of choice. I did some with anise icing and some with lemon icing and added pastel sprinkles. Family enjoyed. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 3, 2012

Very Good! Added a bit of grated orange zest to the frosting.

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Reviewer:

wifeymaterial

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

I needed to use up some ricotta cheese and these were a great way to do it! I didn't even icing them and they were great. Very cake like, & next time I will icing them.

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Brooksy

Reviewed: Dec. 12, 2011

These are sooooo good.Easy to make, I used almond extract in place of the vanilla for cookies, and in the frosting I did use the vanilla but then after tasting added 1/4 tsp almond extract. Delish!!I will be making these every christmas! I frosted them and put sprinkles on half of the cookies, some of us dont like the sprinkles.

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Reviewer:

Margie

Cooking Level: Expert

Home Town: Geneva, New York, USA

Reviewed: Nov. 10, 2011

Cookies were moist and easy to make. I am planning on making these cookies for all my family events and possibly make cookie baskets for the holidays.

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Reviewer:

April Mae

Reviewed: Aug. 27, 2011

These are good, cake-like, sugar-cookie-tasting cookies. I can't say I'd go out of my way to make these but if I ever have any leftover Ricotta again I'll be sure to make these.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Aug. 15, 2011

I doubled this recipe and made 2 changes. I used 1/2 whole wheat pastry flour, 1/2 unbleached flour and I used a 32 oz container of ricotta (instead of 16 oz doubling would call for). Oh, I also needed about 2 extra TBS of milk for the frosting. Using my tsp. scoop, I made over 150 cookies!!! The cookies were a big hit for our family get together. They were best the first day. Very moist!

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Reviewer:

PEACNHIM

Reviewed: May 17, 2011

These are the yummiest cookies I have ever tasted. Not too sugary sweet, but sooo creamy. I'm not of Italian descent, but these taste like something you'd find in an italian bakery. It must be the ricotta. Now I have an excuse to buy ricotta cheese! Try these, you will not regret it! They don't even need the icing.

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Reviewer:

rlarose

Reviewed: Oct. 24, 2010

My kids loved them they are like a Italian love not cookie soft almost like a cake but very good!

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Reviewer:

sandy

Reviewed: Oct. 10, 2010

These are great! So easy to make. My brother had been asking me to make a cannoli cookie for him. He said he had it at a Brooklyn bakery but I could not find a recipe anywhere. After searching I made this and he said it was dead on! So yummy!! This is a keeper.

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