Reviewed: Mar. 3, 2013

As cookies, they were OK, keeping in mind I only had enough vanilla for 1T. I upped the sugar to 2C. After scooping out 4 trays of batter, I became impatient and put the rest of the batter in a 7X11 dish, baked at 350 for about 30 mins. I then poked holes in the cake and poured leftover butter sauce on it... Wonderful!! I prefer the cake to the cookies.

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Reviewer:

Helen

Cooking Level: Beginning

Reviewed: Dec. 26, 2012

Flavorless. Waste of good ricotta cheese. I even added two cups of chopped almonds. And used them as thumbprint cookies with various preserves in the center. Basically, taste like sweet toast with jam. Good with a cup of coffee, but not the indulgent cookie I was yearning for.

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Reviewer:

Souy

Cooking Level: Intermediate

Home Town: Bryant, Arkansas, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 4, 2012

Never had these before. What I ended up with didn't last one day. Everyone in the family really liked the subtle flavor and the texture. Like little cake bites hinting at almond. Thanks!

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Reviewer:

MBPG

Reviewed: Oct. 7, 2012

This is a good way to use up left over ricotta cheese. The cookies were easy to make and the dough was yummy. :) I agree with some others, the baked product would be very plain without the almond glaze. The glaze was good with the cookies but very, very runny. I would definitely keep baked cookies in the refrigerator. Kids were suspicious when I told them the cookies had cheese in them, but after tasting them, they said they couldn't even notice the cheese flavor.

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Reviewer:

QueenCook

Cooking Level: Beginning

Home Town: Zanesville, Ohio, USA

Reviewed: Jun. 22, 2012

These cookies are very, very good, and surprisingly easy! I prefer a little thicker glaze, so I added a little butter, but I imagine you can use any frosting you like, as long is it's not too thick.

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Reviewer:

Monkeygirl4

Reviewed: Mar. 3, 2012

wow - these are good. there is a reason why i don't bake, and this is my new reason. i have eaten so many already! cakey and light. yum. i had to change the flavor of the glaze to lemon. i didn't have any almond on hand. i froze some dough, so maybe next time. thanks for the post sandy!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Mar. 1, 2012

Fantastic little cookies! I subbed anise extract in the cookie and in the glaze. Otherwise, followed the recipe as written. We absolutely loved them. Thanks for the recipe.

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Feb. 21, 2012

These are really good. They have a texture more like cake and very tasty. I didn't have almond extract so I used orange instead and they were awesome. Can't keep the kids out of them.

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