Reviewed: Jul. 6, 2006

These cookies are okay. Very easy to make and very moist. They just don't have much flavor except for the frosting. But it's a great way to use up leftover ricotta cheese. I will try again but I will add either anise or lemon extract instead.

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JACLYN5

Cooking Level: Intermediate

Home Town: Woburn, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Jun. 20, 2006

Very good sugar cookie... melts in your mouth and is very yummy!! You would never guess they were made with ricotta cheese.

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IMJEN2

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Reviewed: Jun. 20, 2006

These are very good...the frosting makes the cookie. My only complaint is that they are a bit difficult to store. When I make cookies, I make several types at once and then take trays of cookies to several elderly people I know. These cookies are just a little harder to transport because they are so moist. The flavor, however, is delicious.

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CHEFETTE

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Dec. 21, 2005

These were just perfect!! They stayed moist and were a big hit. I added a tsp of almond extract to frosting,Yummmm!

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Javamommy

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

These are one of my favorite cookies, I never put the icing on because I think this cookie really stands on it's own and is a favorite with the adults, one small reason is because when friends are making merry they often like a glass of wine and many sweets just do not go well with wine, this little cookie has just the right flavor, it really is perfect without the icing!

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Diane Lynn

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Reviewed: Nov. 18, 2005

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!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2005

These are great-light and fluffy!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2005

These cookies are absolutely fantastic! I must make them every other week, and I got my sister hooked too!

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SNAIL1975

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Mar. 24, 2005

These cookies are absolutely delicious and remind me so much of the cookies my family made while I was growing up. I, too, substituted anise flavoring for the vanilla. I will definitely use this recipe again!

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DUCKNC

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Reviewed: Jan. 27, 2005

This recipe is no big deal. It's really not worth spending the time on it. There's no distinctive flavor that makes you say "wow" (like chocolate or lemon or raspberry would.) Find another one to try...

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drusso

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Reviewed: Jan. 23, 2005

This cookie is one of the best I ever baked. It's quick, easy and delicious. A warning though frost them fast or they'll all be eaten before you get the chance. I'll be baking these quite often. Thanks Pam!

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RENEETJ119

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Reviewed: Nov. 24, 2004

These cookies were very different than your average cookie. They were very light and cake like in texture- almost like a spongecake (like lady fingers or madelines). I will have to try using lemon extract in the cookies and icing next time. I think that would make them even more delicious!! I definately recommend the icing- it adds a lot to the cookie, and takes away from the odd hint of ricotta that may or may not strike others as strange.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 17, 2003

Such a MARVELOUS cookie. Try icing them while they are still warm--the icing oozes down like a glaze. YUM!

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MISSBEE

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Reviewed: Nov. 2, 2003

I'm not much of a cookie person, but these were fabulous. I was trying to use up ricotta cheese and thought I'd chance something strange like putting it in a cookie. The cheese definitely added an interesting flavor, without being overly obvious. None of my family could figure out what was in them. I didn't bother with the frosting because they were good already and I thought that would ruin them.

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Erimess

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2003

Most amazing cookies ever! You have to try them. They dont spread as much as you would think, so dont worry about that. Also, I omitted one egg and addded more ricotta. Good stuff, easy, and I love them!! Thanks for this excellent recipe

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ChrissyCrowe

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Reviewed: Jun. 10, 2003

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!).

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DISNEYLANDGODDESS

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Reviewed: Feb. 20, 2003

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.

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Missy1

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Reviewed: Dec. 15, 2002

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.

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ANNIESMYTH

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Reviewed: Aug. 7, 2002

I mad ethese cookies for a wedding reception. Used lemon flavoring in the dough and lemon juice in the frosting. Very tender cookies that are delicate in texture. Lovely for something fancy.

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STELLY

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Reviewed: Apr. 23, 2002

This is one of the most moist cookies we ever ate. It is wonderful.

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JILLJHSIND

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