Love these cookies. I substituted almond extract. Much better cookie. Only problem is they don't keep long, so you can't make them more than a day or two in advance. They actually start to melt together if stacked in a container.

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 chose this recipe as I had 4 ounces of ricotta cheese to use and figured I would give these a whirl as they sounded unique! Texture reminds me a little of cake, and these have a very delicate, not too sweet flavour which would be complemented nicely by virtually any frosting you use. I opted to leave them as is, but would absolutely add the frosting when I made the next time!

YUM! I had a bit of ricotta left over from a calzone recipe I tried recently, so I did a search on here and this was one of the suggestions that popped up. :) Although I already have a favorite sugar cookie recipe, I decided to give these a try. I am SOOO glad I did! Not only was this an ingenious way to use up leftover ricotta, doing so produced the moistest, cake-like cookies EVER!!! These remind me of mini tea cakes. They are cute, delicate and ever so slightly sweet. I bet these would be AWESOME topped with the homemade confectioner's sugar frosting, but since I already had a container of vanilla frosting in my pantry, I used that instead. The next time I make these (there WILL be a next time!), I'll go all out and whip up a batch of frosting too. I can only imagine the possibilities - adding lemon or anise extract are two thoughts that come to mind. As Tricia Jaeger did, I too decorated my cookies with colored sprinkles (another item I wanted to clear out of my pantry). NOTE: Using a small Pampered Chef scoop (~ 1 T) worked really well. I ened up with 30 perfectly petite-sized cookies (Note to self: This recipe yields WAY more than 3 dozen cookies lol!). Thanks SO much for sharing your recipe, PGOETZ719. I'll never purchase the cookies from my local Italian market's bakery again! :-)

These cookies are insanely delicious. They're like a cake cookie. So good! The frosting is the great too. If you put sprinkles on them be sure to put them on right after you frost them because the frosting will harden up a bit and the sprinkles wont stick. Overall the best cookies ive ever made.

Exactly what I expected after reading the reveiws: light, cake-like, not too sweet, and done after 9 minutes. I cut the frosting in half and could have used a bit more, but a full batch of frosting would have been too much. They were good for a change.

I liked these cookies. This recipe is a great way to use up extra ricotta. However, as other reviewers have said, these "cookies" were very cakey. I don't know that I'd call them cookies. And the cookies themselves aren't very sweet at all, while the frosting is incredibly sweet!

these were very good as written.I had some imported Italian cookies last weekend and I was tryign to duplicate them.These were close but not as dense as the others. But will def make again

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!

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