I never even made the frosting, I was making them for school snack and skipped it. I had to make them again the next day and send the recipe. A very light, muffin-top like cookie. Very tasty. Hard to stop eating. Definately not diet food, though.
I have remade these and at one point doubled the recipe but only had one batch worth of ricotta. They still came out tasty, and much better for you.
DO NOT stack these cookies, they are too soft and will stick to each other.
The Texans in the house thought "biscuits" when they saw these cookies but everyone liked them. I made an icing with 1 tbs. milk and 2 tbs. lemon juice that flavored the cookies incredibly well. Like Forever Young, my leftovers got a bit soggy after a couple of days so I popped them in the oven for about 20 mi. at 300 and we enjoyed every last one of these great cookies! Thanks for posting!
Loved these cookies!!! They were moist and delicious!!! I decided to put buttercream icing on them and they tasted like the sugar cookies I grew up with in Amish Country Pennsylvania. So excited to make these again and again. Yum!
My go-to cookie recipe! -Always a hit (requested by adults & kids alike) -Makes a huge batch (yields 100+ bite sized cookies- perfect for parties/bake sales!) -Easy to customize (change the frosting flavor with anisette/almond extract- adjust frosting/sprinkle colors to suit a holiday/event)
These are fantastic!! My family was thrilled with these. They taste just like the lemon ricotta cookies in Cafe Nordstrom -- a favorite treat! I made them as directed with one exception -- I added 1 tsp lemon extract. I also added several drops of lemon extract to the icing. The cookies were light and fluffy with a hint of lemon. Perfect, and we'll definitely make them again!
Making these again as I do yearly and still amazed that the yield hasn't been adjusted. I have baked off a little more than half of the cookie dough and already have 100 cookies. Anyone expecting only 2 dozen cookies from this recipe is in for a big surprise. However, they will LOVE the cookies!<br/><br/>The flavor of these cookies is excellent; that they bring me back to my childhood is superb. The fact that I didn't really read through the recipe in its entirety and doubled it was a huge mistake. S'kat estimated 2 dozen cookies from this recipe. I followed the directions, made the cookies and have in front of me 140 after doubling it. My neighbors and friends will be loving my error... also know these cookies freeze well, so I'll be enjoying them for quite a while too- YUM!
When I shared the recipe for this cookie, a friend said I had to convince her that this was a good cookie, because she couldn't see how Ricotta cheese belonged in a cookie recipe! Well, I have to say, in this recipe, it did.....it was fantastic! Very similar to a Sugar cookie, but softer and not overly sweet, just the way I like it. I couldn't eat just one! I added 2 tsp. Vanilla and 2 tsp. Almond extract and it turned out really great! Instead of dropping them onto a baking sheet using spoons, and because it was the holidays, I wanted to make them a bit prettier in shape, so I placed the dough into a piping bag and used a large star tip to extrude the cookie onto parchment paper and I baked them for 20 minutes. I opted NOT to use the glaze but instead, dusted them with powdered sugar. VOILA! I posted my picture as well.....<br/><br/>Thank you for sharing! I will definitely make this again!
Wonderful cookies. I made half a recipe but still got 18 cookies. I didn't have sprinkles so put Sugar in the Raw on top of the icing. DH loved them as much as I did. Served as dessert after having spinach and ricotta cannelloni.
The dough was too sticky to use my cookie scoop so I opted for a butter-sprayed cake pan. The dough was too salty for my tastes and my bf said it needed more frosting. It was more cake-like but still seemed to be missing something. It has potential so, if I were to make this again I would add almond extract in the batter and slivered almonds on top of the frosting before it cools... or any other variation to give it some flavor.
These cookies are great. I found they did not spread in the oven, and I baked them for 12 minutes, they were browned on the bottom, but not on top. I did get 7 dozen using my cookie scoop.
I experimented with the icing, I tried it as the recipe stated, and aslo with vanilla added, with almond extract added, with maple extract added, and I made a lemon juice and powdered sugar glaze as well. My husband likes the vanilla flavored glaze the best, and I liked the lemon. I will be making these for a Christmas Cookie Exchange coming up. Thanks for such an easy recipe!