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Italian Cookies II


"This is a delicious moist cookie which is a favorite of ours. You'll love it."
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45 m servings 114 cals
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

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Read all reviews 135
  1. 170 Ratings

Most helpful positive review

I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't...

Most helpful critical review

I only made these cookies because I was trying to use up some leftover ricotta cheese and I was very disappointed in these cookies. I think the flavoring should be lemon or almond to give it mor...

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Most positive
Least positive

I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't...

I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most ...

These were so good! I normally only like cookies with some kind of chocolate in them, but I had some ricotta in the fridge and didn't know what to do with it. I agree with a previous reviewer ...

Perfetto! Every year we put on a little Italian festival at our shop, and are always looking for the right treats to share with our customers. We used to order yummy tiramisu cupcakes, but our b...

this recipe brought rave reviews. I followed this exactly,except used 15 oz ricotta and used almond extract for the glaze. My family went nuts for them. Thhey dont look done after the time given...

This is the perfect recipe to use up extra ricotta. The cookies are so moist and light. I ran out of vanilla before making the frosting, so I added about a teaspoon of lemon extract to cut the...

These were so interesting! More like a little cake than a cookie, and not much flavor until frosted. Kind of spongy. I didn't have enough ricotta so I had to use about 1/2 cup light sour crea...

Most amazing cookies ever! You have to try them. They dont spread as much as you would think, so dont worry about that. Also, I omitted one egg and addded more ricotta. Good stuff, easy, and...

Absolutely delicious! I have been looking for a great italian cookie recipe - mission accomplished, I will be making these every Easter - a new tradition! Used a cookie spoon to keep uniform ...