Reviewed: Jun. 6, 2008

I have made these a few times and always a success..I made them with pink icing for my daughters communion and they looked very pretty.

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Felicia


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Reviewed: Jun. 5, 2008

Very light and airy...reminds me of the ones my great-grandmother made. Will make again!

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DIANA1234

	Cooking Level: Expert Living In: Elmwood Park, New Jersey, USA
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Reviewed: Jun. 3, 2008

I made these cookies last night for the first time for my grandmother's birthday. My cookies turned out PERFECT in every sense of the word!!

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I like these cookies because they had a different texture and were not too sweet. I did not have sprinkles so I dusted powdered sugar over the tops. Also, I used part-skim ricotta and they turned out just fine. This makes A LOT of cookies!

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HAPPIGAL81


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Reviewed: Apr. 29, 2008

These were really good and easy to make!

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JEMOWRY

	Cooking Level: Intermediate Living In: Bremen, Ohio, USA
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Reviewed: Mar. 4, 2008

These are delicious. I found that refrigerating the dough for a couple of hours made it easier to handle the dough.

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Alison W


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Reviewed: Jan. 21, 2008

This is a good cookie. Very fluffy and cake-like. Not sweet, and not alot of flavor, but great with coffee. These cookies are great for people that don't like sweet cookies.

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NICOLE85


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Reviewed: Jan. 20, 2008

These turned out really good! This dough is sticky, but I didn't add any additional flour. I followed a previous reviewer's advice and lightly greased my hands to roll it; I had no problems. The only thing I had to change was the baking time-it took them about 14 minutes to lightly brown.

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MTFBWY


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Reviewed: Jan. 20, 2008

Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking, and they came out in 10 minutes exactly with a wonderfully fluffy cake texture. By the way, I used a cookie scoop which I dipped in flour between cookies, making it extremely easy. The perfect use for ricotta left over from cannoli or manicotti!

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CARRIE27

	Cooking Level: Intermediate Living In: Denver, Colorado, USA
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Reviewed: Jan. 15, 2008

These cookies rocked!!! A sweet, soft, flavorful cookie that was also really cute to look at. I followed the directions to the ltr with the only innovation being 2 1/2 tsp. of vanilla. I made these originally because my grandma used to make them. They were virtually identical, maybe even slightly better (maybe, only maybe!). Will definitely make again. Thanks for this wonderful recipe!

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selina777

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Staten Island, New York, USA
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Reviewed: Dec. 17, 2007

This is a wonderful recipe! Only 1 small change...I would add slightly less milk to my glaze as I wanted it a bit thicker. other than that, perfect ricotta cookie recipe!

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WILSKA50

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Tonawanda, New York, USA
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Reviewed: Dec. 13, 2007

I think this recipe is terrific. The only additional flour I needed was that to coat my hands. The texture of the cookies is remarkable....so soft and fluffy, like delicate pillows. Half are gone even before frosting. A great break from chocolate!

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Jabby

	Cooking Level: Intermediate Home Town: Rochester, New York, USA Living In: Danbury, Connecticut, USA
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Reviewed: Dec. 9, 2007

i made these for a cookie exchange party. they got great reviews. to say this recipe needed 'extra' flour is an understatement though. still a good cookie, just somewhat of a pain to make.

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megan

	Cooking Level: Beginning Living In: Baltimore, Maryland, USA
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Reviewed: Nov. 25, 2007

Very disappointing :( First attempt the cookies required almost 50% more flour to make the dough workable--resulting cookies *looked* good, but were chewy and bland. 2nd attempt I barely let the flour incorporate to avoid stickiness and chewiness--this batch totally spread in the oven and made a flat, souffle like cookie. Neither was what I was hoping for...still searching for a dry, but tender version of this cookie.

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ACHERRE

	Cooking Level: Expert Home Town: Rochester, New York, USA
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Reviewed: Oct. 19, 2007

The tast was good but we couldn't taste the Ricotta. The cookie came out more doughy

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dinni


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Reviewed: Aug. 21, 2007

These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through.

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Pinky


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Reviewed: Aug. 18, 2007

I had extra ricotta cheese from making another recipe, so went looking for something to use it up. Unlike other reviewers, I was not familiar with this type of cookie, but no more. The cookies were melt-in-your mouth delicious, great for afternoon tea and freeze well. I left off the sprinkles and halved the recipe. Thanks for the recipe Brenda.

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Barb A.

Cooking Level: Expert

Home Town: Halifax,

Ricotta Cookies II

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