Reviewed: Dec. 4, 2007

This was amazing. I don't even frost them. I use Splenda and substitute eggs and they are great. My husband says they're his new favorite.

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LikesToEat

Cooking Level: Intermediate

Living In: Bloomington, Illinois, USA

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Reviewed: Dec. 4, 2007

I just got done frosting these cookies, and it took every ounce of willpower to walk away from them in order to rate the recipe. They are phenomenal. A complete change from my normal choc-chip cookies, so light and fluffy and delicious. Perfect for after a pasta dinner with an espresso. Thank you so much for this recipe!!!

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ZAERAMAEJO

Cooking Level: Intermediate

Home Town: Wharton, New Jersey, USA

Living In: Netcong, New Jersey, USA

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Reviewed: Dec. 1, 2007

Awesome recipe! I took these in to my Italian class and everyone loved them. The texture is more cake-like than cookie-like. They stayed soft for days and were melt-in-your-mouth every time. I added some almond extract to the glaze, and the flavour was perfect. I will make these again.

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slwilliams1

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 16, 2007

WOW! These practically melt in your mouth! I had some ricotta cheese that I needed to use up, so I thought I'd give these a shot, and I was very pleased. They almost remind me of a cookie that I recall from my childhood that the local Mennonite bakery made, called an Old Fashioned Cream (if anyone knows the recipe for those PLEASE let me know!) Thanks!!!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 13, 2007

I have to say that I was a tad skeptical when I read the ingredients. I wanted to make an all Italian dinner with dessert. But these were so good and I loved how simple they were to cook. Great recipe thanks!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Oct. 2, 2007

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!

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janny b

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Reviewed: Sep. 9, 2007

This is a very moist cookie and I love the texture, but it needs a little more flavor. I think I'll at least double the vanilla next time and maybe add a little almond extract. They really are good, just need a little extra oomph.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 6, 2007

These were really really good, but I hesitate to call them cookies. They're more like cookie-shaped mini-spongecakes. The pictures show nice lofty round cookies. Mine came out kinda flat. It was probably due to old baking soda, but the flavor was still very good. When I'm in the mood for a cookie I won't make these, but I think they would be wonderful for a baby shower with the icing tinted baby blue or pink.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Aug. 29, 2007

For what these cookies ARE (they are not sugar cookies, etc), they are amazing. Perfectly soft, coupled with a nicely complementing sweet icing.

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amberb

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

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Reviewed: Aug. 26, 2007

WOW! The taste of this cookie definitely caught me by surprise. I made these for a bbq we were going to and everyone liked them so much there really weren't many left to take with us. Oops! The only thing I changed was to add almond extract to the frosting instead of the vanilla, it was delicious!! I also frosted these right out of the oven to allow the frosting to melt, it takes on a smoother look that way. I think I might have to buy ricotta just to make this recipe now....

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smllover

Cooking Level: Expert

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Reviewed: Aug. 17, 2007

I loved these cookies! They have a wonderful cake-like texture without being overly sweet. The perfect afternoon tea cookie.

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Laurie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 28, 2007

Fabulous cookie! I had some leftover ricotta and found this recipe through an ingredient search. Light, moist, fluffy, and SO delicious, especially right out of the oven!

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southernsara

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Jacksonville, Arkansas, USA

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Reviewed: Apr. 5, 2007

This recipe was so easy and the cookies taste great!They taste just like the cookies my Grandmother used to make when I was a kid! I also added some food coloring in the icing to make them a little festive!

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Andrea33

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Reviewed: Mar. 21, 2007

Good flavor, but texture was a little strange.

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Feb. 28, 2007

These cookies are yummy! I used a can of store bought vanilla icing and sprinkled them with colored sugar. They were so pretty when I was finished! It was a great way to use up ricotta cheese left from making lasagna.

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L. Horst

Cooking Level: Intermediate

Home Town: Greencastle, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Dec. 19, 2006

it was the most best cookie ive ever tasted!!!!!!!!!!!!!! ~~lee

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Lee

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Reviewed: Dec. 12, 2006

Unbelievablely delicious. My daughter and I ate 3 dozen in 2 days the first time I made them. The next time I brought them to work, everyone wanted the recipe and they ask me to make them for our bake sale for St. Jude. Thank you very much for this awsome cookie recipe.

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PEGTUCH

Home Town: Normal, Illinois, USA

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Reviewed: Nov. 26, 2006

The cookies were pretty good. I added a little more milk to the frosting to make it smoother.

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PSYCHGIRL26

Cooking Level: Expert

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Reviewed: Oct. 23, 2006

Bakes easily, quick and fun! Tastes great and a big success.

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navynurse17

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Reviewed: Aug. 8, 2006

Not bad, but very sweet due to the icing. Very moist. The only suggestion I have is to add sprinkles or jimmies to the top of the cookies, otherwise they look a little bland. But a good way to use up ricotta cheese.

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