Reviewed: Dec. 14, 2007

Loved this easy to make recipe. My son who is 12 loves to prepares these for parties.

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Reviewer:

Cooking Level: Expert

Home Town: Norwalk, Connecticut, USA

Reviewed: Dec. 9, 2007

These came out very good!! My husband said these are his favorite now and they are the best cookies i ever made. Definitely going to make them for Christmas

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Alli

Cooking Level: Intermediate

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

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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Zara

Cooking Level: Intermediate

Home Town: Wharton, New Jersey, USA

Living In: Netcong, New Jersey, USA

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

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

Home Town: Ithaca, Michigan, USA

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: Intermediate

Living In: Marshall, Wisconsin, USA

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

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

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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