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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Reviewer:

TALULABELLE28

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Nov. 28, 2011

A very light and tasty cookie. We liked everything about this - the taste, the texture and the finished presentation of the cookie. I baked up half the dough and used the cookies for Girls Night Out. All of the ladies enjoyed them. I refrigerated the leftover dough and used it a week and a half later. The cookies turned out just as well and the ones I baked the day the dough was made. An easy cookie to change the "sprinkles" according to the holdiay/season. Thanks Lisa for sharing your recipe.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 23, 2011

I give this recipe five stars but have a couple changes. I do not use baking powder and 3 eggs, not just 2. A little extra ricotta helps keep them more moist. I started making these a few years ago and they have become a holiday tradition! Everyone loves them and throws a fit if I don't make them. We prefer just regular frosting (a tub of Betty Crocker vanilla, food colored for the holidays works great)!

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Reviewer:

Stacey

Reviewed: Nov. 17, 2011

this is sweet and has a mild flavor, but i don't love it or think it's worth making again

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Reviewer:

oakd

Reviewed: Nov. 8, 2011

The cookies are great without the frosting. They are a little sweet so I can't imagine with the frosting too. This batch can easily make a few dozens. Will make again:)

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Reviewer:

maveselaj

Reviewed: Oct. 10, 2011

Cut the recipe in half and followed it exactly. They are excellent! Very light, airy and cake like texture. I had anticipated that from the ingredients and the reviews. No disappointment here. Will make these again and they have earned a place on my christmas cookie list. I may use almond extract in the glaze next time instead of lemon, although the lemon was perfect for these cookies. Enjoy!!

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Reviewer:

Sunshine

Cooking Level: Intermediate

Home Town: Tivoli, New York, USA

Living In: Melville, New York, USA

Reviewed: Sep. 23, 2011

I had a cup of ricotta cheese leftover, so I cut this recipe in half. So glad I did, because I still ended up with 33 cookies. These are delicious, soft, cake-like cookies. I love the lemon glaze, but the glaze is the one thing that gave me difficulties in this recipe. It is like water if made as written. I ended up adding almost a full additional cup of powdered sugar to get it to the consistency it needed to be. So now I have a lot of leftover lemon glaze to find another recipe for:) Other than that, we love these cookies.

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