Reviewed: Aug. 20, 2011

Were pretty good, although mine flattened out quite a bit...are sweet enough, just sprinkled colored sugar and sprinkles on top of them in place of frosting...great flavor!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Traer, Iowa, USA

Living In: Orlando, Florida, USA

Reviewed: Jun. 3, 2011

Fantastic! Followed recipe as is and they are light and fluffy and wonderful. Will put a little less sugar in next time though. Didn't get around to even putting the icing on. Great flavour on their own!

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Reviewer:

ann.with.an.e

Reviewed: May 23, 2011

Great light, texture--and with the glaze (I just used fresh squeezed lemon juice with powdered sugar) they are so delicious! Very tangy matched against sweet. Yum yum! Careful you will eat too many.

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Reviewer:

tastebud

Reviewed: May 20, 2011

These are really good with a cup of tea or maybe some lemonade. They are also very easy to make. I had some leftover ricotta mixture from making stuffed shells, and even with spinach and parmesan cheese in the mixture the cookies came out great.

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Reviewer:

Megan

Reviewed: Apr. 26, 2011

These cookies are fantastic! I made a half batch and got 31 medium sized cookies. Like others, I used butter only in the glaze and part skim ricotta (what I had). I sprinkled the colored sugar on the cookies instead of dipping. With frosting, the cookies that were more crisp were better and the ones just barely done were better without. Will definitely make again and again.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Apr. 23, 2011

I was surprised by how soft and cake-like these were! My husband and I love them! The only changes I made were to the icing: I used 2 tsp butter rather than a tsp each butter and shortening, and I sub'd almond extract for the lemon out of personal preference.

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Reviewer:

Colleen

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 9, 2011

These were so delicious! I did add almond extract to the batter and just did a simple confectioners sugar & milk/water for frosting (personal preference). These reminded me of my Italian grandma's baking. Loved them! Thank you!

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Reviewer:

NicMc

Reviewed: Mar. 8, 2011

I love these homemade ricotta cookies! They are very cakey, yet crumbly and buttery. To highlight the lemon flavor in the glaze, you might want to add the zest of half a lemon! It freshens the cookie without a severe lemony flavor.

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Reviewer:

Gypsy_Songbird

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

These are a lovely, delicate cookie with a delicious, buttery flavor and texture. I sprinkled some sliced almonds on the last batch for a more "grown-up" version. They toasted perfectly and made the cookie all the more delicate in form and taste. But my little boys loved teh candy sprinkles. Oh, and if you don't have shortening, all butter in the icing works fine.

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Reviewer:

JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Feb. 2, 2011

no, no 4 cups of flour is all wrong; just wasted some good butter and ricotta plus a great deal of time. Cut the flour to 21/2 cups, or you will have the worst tasting cookies---all flour and the texture was just awful!

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