The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 20, 2009
I ran into a friend who said she got a recipe from her Italian sister-in-law for Ricotta Cheese cookies. Sounded interesting so I came home and checked All Recipes for a recipe, found it and baked them. Delicious! Then my friend brought some of her cookies over from her sister-in-law's recipe. Tasted the same. They were awesome. My son loved them and he's not a cookie eater.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 2, 2009
Yummy and chewy!
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Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 30, 2009
I loved these! The first time, I cut the recipe in half but accidentally put in the whole cup of butter... but they were great! And I made a half recipe again with the right amount of butter and they weren't as good as the first time! I'll make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 26, 2009
t was my first time making ricotta cookies, and wow - they were a huge hit! This recipe is really easy, and it makes a lot of cookies. And be forewarned - the Italian in-laws might just snatch up the leftover cookies after dinner and give your Tupperware container back completely empty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 14, 2009
Love these!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 17, 2009
I really liked these cookies! They are light and have just the right amount of sweetness. I didn't have quite enough ricotta cheese so I added a few tablespoons of cottage cheese (drained). I also took one reviewer's suggestion and used half lemon juice, half milk in the icing. Yum!
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 30, 2008
try burnt butter frosting instead of icing listed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 30, 2008
Great recipe! Made cookies last minute for my daughter's Ricotta report she did in Italian class. Very moist and a big hit with students and the teacher. Grazie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 14, 2008
These are so delicious, soft, sweet, melt-in-your-mouth cookies. We have a Christmas cookie exchange party every year and everyone brings all these fancy cookies, but these cookies are everyones the most favored and out do the fancy cookies. You can add a little food coloring to the dough or frosting and make these really cute. Sometimes I add a whole pecan on the top of the frosting, very designer like!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Aug. 13, 2008
I really liked these! They weren't sweet enough for the rest of the family. I used a cream cheese frosting & made colored sugar to sprinkle on. Thanks, I'll be making these at Christmas!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 27, 2008
I have been making these cookies for awhile and they are the best cookies ever. Everyone always asks me to make these for them. The only thing different is I use 2 1/2 cups conf. sug. and 5 tbsp milk. Also for the holidays you can sprinkle green and red sugar crystals on them. You won't be disappointed with these.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: May 15, 2008
I really enjoyed how easy this cookie was to make, and sooo much of it. I had to share with my family and neighbors. I did add some cinnamon to the batter and used a cream cheese icing. They were like little cakes. very yummy. Next time I will add some lemon zest to the dough and orange juice to the icing, this will be great for a summer brunch. My cookies stayed soft like cake for 7 days afterwards!!
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Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 10, 2008
WONDERFUL COOKIE! This is a cake-like, very delicate cookie. If you are looking for a heavy crunchy, chewy cookie, this isn't it. Thanks for the great recipe!
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Cooking Level: Intermediate

Living In: Sheridan, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 11, 2008
Really, really, good. I tweeked it by using half all purpose and half oat flour. I didn't frost it, I added mini chocolate chips to the dough. They are a perfect not too sweet cookie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2007
A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor.
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Cooking Level: Expert

Living In: Elkton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2007
These are really good, as another reviewer said, they're not like a chocolate chip cookie or anything, but they are good. I followed the recipe exactly except when it came to the icing. I substituted some of the milk for 2 TBSP of vanilla extract and 1 TBSP of maple syrup. The icing, I believe is what really set these cookies off, they had just enough of a maple flavor to bring out the best in the cookies. My husband took these to work, and a buddy of his said that they tasted just like some cookies that he'd gotten from the Amish bakers in Ohio. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 22, 2007
These are DELICIOUS! I just took these out of the oven; when I made them, split up half my batch to bake as plain and added chopped walnuts and a sprinkling of cinnamon to the other half. Both are delicious. The plain ones have a great texture but not much flavor on their own; however, I'm leaving them that way on purpose so I can experiment with different toppings (pumpkin butter, peanut butter, black raspberry jam) - they taste really good with a dab of black raspberry jam on them. I'm proud to say that I made these using all-healthy ingredients: 1/2 cup applesauce and 1/4 cup honey instead of 1 cup sugar (my measurements were based on half of the given recipe) and they still turned out fine! Thanks for the recipe- will be making these again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 3, 2007
everyone loved them, I made only 1/2 batch and used less suger. loved them , will make them again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 30, 2007
These are such wonderful cookies. I'm not even a fan of ricotta cheese, but my family and I love these. There incredibily soft, and melt in your mouth. I dont frost these because the taste of the cookie is to good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 27, 2007
Made the recipe as provided, no tweaks. The taste was very good, but it does need glaze. Nice cake like texture, however, they did not store well at all. I stored them in an air tight container and the next day they were very, very mushy.
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