Reviewed: May 14, 2012

A glass of milk is a must with these because they are a bit dry. Icing was not good at all.

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Reviewer:

Isabella's mommy

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: May 6, 2012

LOVE IT!

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Reviewer:

justjenn82

Reviewed: Apr. 20, 2012

Wowwww. W.O.W. This recipe is just delicious! I used 2 tsp of butter rather than using shortening and about 3-3.5 cups of confectioners sugar for the frosting. Otherwise, I followed exactly. It's 11am at the office and half the batch is already gone! Thank you!

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Reviewer:

JessNeo

Cooking Level: Expert

Home Town: Tyngsboro, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

Reviewed: Feb. 9, 2012

I have made these coolies several times and they always receive raves. I originally made them with almond extract in place of the lemon and I still prefer them that way. But I made them along with maraschino cherry cookies for a reception so I made them as written with the lemon and everyone loved them. I volunteer weekly at a local hospice, in fact the first time I tried them was there and I made them to use up some leftover ricotta. One of the current residents asked me to make anise flavored cookies and said she likes soft cookies so I made these for her last week using anise extract. Today I had planned to make a Valentine's Day dessert but when I got to the hospice Laura asked me to make these again. Before I left she must have already eaten at least eight of them. So thank you, Lisa, for a great recipe and thank you for adding a little enjoyment to one woman's final days.

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janet7th

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Scotia, New York, USA

Reviewed: Dec. 29, 2011

THE Perfect Christmas Cookie Ever! I followed the recipe except I added 1 tsp. almond extract & 1 tsp. vanilla. These cookies do not spread so what size you put on the cookies sheet is the exact size you will yield when done baking. They are cake-like and very moist. Received Mmmmms from everyone. I think all almond extract would be great or even anise extract for a very Italian effect. Maybe lemon for Easter. I must admit that I was so tired when it came to frosting I just used the sugar, milk & sprinkles and they still turned out wonderful. Will be making these cookies every Christmas from now on.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Dec. 28, 2011

Easy and delicious! A softer version of the traditional Italian cookie.

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Reviewer:

katenovello

Reviewed: Dec. 18, 2011

These cookies are awesome!! You have to make them! the only think I did different is for the frosting. I used 5 TBS milk, 1 TSP almond extract and 2 cups of milk.Everyone is raving over them! I will have to make another batch!

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Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 15, 2011

These are easy and delicious - used lemon zest and juice in icing. My container of ricotta was only 300 g so had to modify quantities. Turned out great.

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Reviewer:

Jewels

Reviewed: Dec. 10, 2011

Wonderful little cookies! I used my own lemon icing for these, but followed this cookie recipe exactly except that they baked for 13 mins, and they turned out wonderful! It made 120 small cookies, so make sure you have some time!

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Reviewer:

MidnightCookies

Cooking Level: Intermediate

Home Town: Haverford, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 8, 2011

Followed the recipe exactly for the cookie and all I could taste is flour. I made a powdered sugar/milk icing with sprinkles and my husband and son liked it. I didn't care for the flour-y taste. When I looked at other recipes, it used the same amount of ingredients but half the flour. This recipe has too much flour in it! If I make again, I'd halve the amount of flour.

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