Lemon Ricotta Cookies with Lemon Glaze

Total Time:
2 hr 50 min
Prep:
15 min
Inactive:
2 hr 20 min
Cook:
15 min

Yield:
44 cookies
Level:
Easy

NUTRITION INFO
Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.


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4.5 960
My seven year-old and I made these as a thank you gift. The cookies had great flavor and she loved being the designated dipper. We used a cookie scoop and had five dozen cookies, necessitating an extra 1/3 recipe of glaze. Ricotta is not just for pasta anymore! Thanks for an awesome recipe! item not reviewed by moderator and published
I used my store bought cookie scoop that is maybe a smidge over a tablespoon. It turned out 58 cookies. I used lowfat ricotta and didn't see any difference visually. Can't vouch for taste since I haven't made them with full fat before. item not reviewed by moderator and published
These were fantastic! I just added a little bit more baking powder so it will rise a little bit more. I will be making this again!!!! item not reviewed by moderator and published
ok.,.....so.....I love lemons, but I was so disappointed with these cookies.  They came out like flat spongy pancakes.....seemed like there was too much ricotta.  What did I do wrong?  I used cake flour and it was a very humid day....could that be it??? item not reviewed by moderator and published
These are delicious!!! I've made them multiple times and they are always a huge hit!!  item not reviewed by moderator and published
These are great.  Wonderful lemon flavor.  I too used part skim ricotta, which worked out fine.  Also, when I realized you wouldn't get anywhere near 44 cookies using 2 T. per cookie, I did it with 1 T. and Ilike it better.  They were still good size cookies.  <br /> item not reviewed by moderator and published
The perfect cookie for Easter.....these are delicious!!  They are super easy to make...no adjustments are needed to the recipe.  Tip: simply dip the top of the cookie into the icing...it frosts up perfectly.  Another keeper from Giada! item not reviewed by moderator and published
Don't understand the negative reviews!!!  These are excellent but I wouldn't call them cookies in the traditional crunchy way. These are more like flat cupcakes.  Excellent flavor.  Everyone at my office loved them and asked I make more. item not reviewed by moderator and published
If you like lemon and you do what the other reviewers suggest, 1T dough instead of 2 and more lemon zest you cannot go wrong.  These are yummo...just sayin' item not reviewed by moderator and published
I saw Giada make these on the Food Network on a show making things to send to college students.  I sent them to my daughter who was studying abroad in Germany for a year.  She and her friends loved them.  They mailed easily and stayed fresh.  This is one of my favorite recipes. item not reviewed by moderator and published
I made these today with lime instead of lemon (since that's what I had in the house) and I cut down on the sugar in both the cookies and the glaze.The ricotta makes them so light yet chewy. My didn't turn into pretty rounds, but that may have been my error. Everyone loved them! item not reviewed by moderator and published
I LOVE these cookies!  For the reviews that say they are tasteless or gross:  I doubled the amount of lemon zest and lemon juice.  I also made the cookies half the size so they were bite-sized (cook 11-13 mins if you do this, though!).  They tasted great after that! item not reviewed by moderator and published
Cakey, moist,  and have a delicious, soft lemon flavor! I replaced the ricotta with cream cheese and they turned out equally as good. Definitely saving this recipe. item not reviewed by moderator and published
Absolutely delicious.  They are by far some of the best I have ever had and my family agrees.<br />Gloria<br /> item not reviewed by moderator and published
The worse tasting cookies ever. It doesn't even deserve one rating.  Can't imagine why almost every comment is how good they are.  Pretty tasteless.  I can't tear this recipe up quick enough. item not reviewed by moderator and published
Worst tasting cookies ever, they don't even taste like cookies, more like thick and doughy pancakes. Don't waist your natural resources on this one! item not reviewed by moderator and published
meh. good, but not a keeper. cookie itself needed more lemon flavor item not reviewed by moderator and published
Absolutely delicious! As another reviewer mentioned, I too used about 1 tablespoon of dough rather than 2. Love a smaller cookie. Wonderful lemon flavor. If you use less dough, I found the baking time was around 11 minutes. item not reviewed by moderator and published
Great cookie! I don't consider myself a baker, but this recipe was simple and easy to follow. I will definitely make these again, but you don't need 2 tbsp of dough. The cookies were huge. The glaze magnified the taste immensely. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
These were disappointing considering all the good reviews. These cookies do not have a good taste. item not reviewed by moderator and published
Wow! These are good!! Easy and good!! I want to through ricotta in every cookie I make now! I will admit that among all my other holiday cookies these fell short on the beauty factor but once I told people what they were and they tried them they couldn't stop raving about them. A year round keeper! item not reviewed by moderator and published
We loved these cookies! They were gone then next day! We did cut down the lemon juice to half for the frosting. And omitted the zest just because we thinks her ricotta should be the star of the show. item not reviewed by moderator and published
These cookies are fabulous and are always a big hit when I bring them to parties. The one thing I changed to lighten the recipe is to use part-skim ricotta instead of whole milk ricotta. There is no reason to add the full fat ricotta - they are light and moist and perfect with the part-skim!!! These cookies make a great gift for the holidays and the recipe is easy and foolproof. Just check the cookies at 10 minutes to make sure they don't over bake. The ideal consistency is moist and cake like. item not reviewed by moderator and published
Like the lemon. Try soft Anise Cookies with Ricotta too! recipe http://69.195.124.175/~dashofth/soft-anise-cookies/-really different and delicious! item not reviewed by moderator and published
These cookies are sooooooo delicious. I made them for the first time a couple of days ago. My husband had one, loved it and took the whole batch to work the next day. Not one cookie was left. I used part-skim instead of whole-milk ricotta. For sure I'm gonna make some more. item not reviewed by moderator and published
We've been making these for several years as gifts and can't stop now. :) Does anyone know if the dough can be made ahead and frozen? We make a huge amount of them and being able to freeze the dough would be a big help. These are our favorite cookies! item not reviewed by moderator and published
perfect to bring to a ladies night in. It was a hit! item not reviewed by moderator and published
Absolutely delicious. If you find the cookie to be a little heavy, drain the ricotta for an hour before mixing the dough. That will make the cookies much lighter, especially if the ricotta is on the wet side. And there's no need to get locked into lemon if you like other flavors. I've made these with orange, raspberry, cherry and peach and they come out great no matter what. Lemon cookie with a raspberry glaze is a personal favorite. item not reviewed by moderator and published
AMAZING!! the only thing I did different to the recipe is I used homemade ricotta cheese and reduced the baking time item not reviewed by moderator and published
These cookies are amazing, soft and delicious. I have made three times already. item not reviewed by moderator and published
Absolutely delicious! I've been reading quire a few reviews saying that the cookie itself without the frosting is quite plain, but I have to disagree. I tried a cookie without the frosting and it still tasted nice and refreshing with a faint quick of lemon. However, the frosting just enhances the flavor by 100 times, creating a nice sweet but sour contrast. God I could get fat with these.... I found that I added a bit more lemon juice than required, but that's just my personal preference. I find the lemon just makes the cookie very refreshing and fit for tea with the queen! Whoever hasn't tried it yet, what are you waiting for? :P item not reviewed by moderator and published
These cookies are heavenly delicious!!!!! ; ) item not reviewed by moderator and published
Excellent. This will be a go to dessert recipe for dinner parties. The bottom of the cookie is crunchy and the middle is cake-like. I used 2 tablespoons of lemon juice and 1 tablespoon of water in the glaze just so the lemon flavor is not too overwhelming. item not reviewed by moderator and published
These were very quick and easy. I will agree with other reviewers that "cookie" is a bit misleading. With the ricotta, they are really more like little cakes, but still so delicious! And I don't even like lemon desserts! I was in a bit of time crunch so I took these shortcuts.. I took the cookies off of the baking sheet almost immediately and let them cool on a rack for just 10 mins before glazing. Then put them into the freezer for 30-45 mins to set the glaze faster. item not reviewed by moderator and published
I followed everything exactly...they didnt turn out very good. They were more little bread rounds than cookies and they left a dry unpleasant after taste in your mouth. I cooked it the 15 minutes, I let them cool off...everything exact, they just didnt taste very good. item not reviewed by moderator and published
Very very good and easy to make too. item not reviewed by moderator and published
Delightful! My husband &amp; I made these together. He's a cookie monster, but Ricotta? We followed the recipe to the letter. Used parchment on 2 air trays &amp; one darker sheet. Baked them in an electric oven on convection bake for 15-18 mins, 3 levels, until all cookies were golden on the edges. After they cooled, we frosted them. To our surprise they were so light, fluffy &amp; cake like, but, we thought we hadn't baked them long enough, because they were not crispy. However, we loved them for what they were. Wonderful. So, I decided to leave a review &amp; realized that if I had read all the reviews prior to the bake, I would have known my cookies came out exactly as they should have. I will make these often, since I prefer the texture for tea, coffee &amp; milk snacking! Next time, one Tbls. vs. two. We got 36 very large cookies. item not reviewed by moderator and published
Just had these cookies at Giada's new restaurant here in Vegas. OMG, they were delicious. Plan on making them for an upcoming tea party. I was thrilled to find the recipe. item not reviewed by moderator and published
hey guys i just made these and was wondering if i should refrigerate them or keep them outside the fridge/ How long do they last? item not reviewed by moderator and published
These cookies are amazing! Such an easy recipe. item not reviewed by moderator and published
Delicious and perfect every time! item not reviewed by moderator and published
just finished the last batch. Not what i thought they would be, disappointed. Hoped they were going to be crisp and thin &amp; lovely. Bright side; now I have an excellent scone recipe! Loads more zest and maybe some clotted cream, delish! Also, another commenter mentioned madeleine cookies -brilliant idea! I would recommend to food network to provide taste description. item not reviewed by moderator and published
WOW!! so good!!! item not reviewed by moderator and published
Delicious flavor, but didn't last well the second day. item not reviewed by moderator and published
Perfection! Soft tender cookie with a light and delicious glaze!!! item not reviewed by moderator and published
I made these for a BBQ today and they turned out great though they were a lot bigger than I thought. I should have used one tablespoon instead because as one reviewer pointed out they started to spread and overlap each other. Need to buy one of those ice cream scoopers...the glaze was very easy to make and apply. The cookie has a cake like texture and without the glaze I don't think it tasted as good. One person said it was one of the best cookies she's ever had! My first recipe from Giada and look forward to trying out more recipes from her. item not reviewed by moderator and published
I have made these cookies at least twice a month since January, using every citrus I could get my hands on (lemons, blood oranges, clementines, limes...) and I have to say they are a HUGE hit every time I make them. I make them teeny tiny so I have to double the glaze and it actually ends up making about 8 dozen 1-inch cookies. Also, I add vanilla to the glaze and it almost tastes like a creamcicle in cookie form. Family favorite, for sure. item not reviewed by moderator and published
Really like these cookies, they turned out great on my first try. As mentioned the texture is more "cakey" than traditional cookies but that is one of the things I love about them. The cookie itself is not super sweet but when you add the delicious lemon glaze you have all the sweet and sour you need I used a tablespoon of batter for each cookie. My oven needed exactly 14 minutes for the cooking time. I found that they didn't need a full 20 minutes to rest on the baking sheet. Since I needed the sheet to make the next batch I only gave them about 10 minutes to rest then moved them onto the countertop. Also I didn't have 2 hours for some of them to harden so I stuck them in the freezer for about 30 min and that worked fine. item not reviewed by moderator and published
These were so easy and are wonderful. I will make again. These will make a great Easter cookie. item not reviewed by moderator and published
So very good. I halved the lemon juice and zest and added a teaspoon of vanilla (brother doesn't like lemon). I also used a vanilla glaze. This is such a great base recipe. The texture is fluffy and kind of sticky. They remind me a little of madeleines. We LOVED them and could not stop eating them. item not reviewed by moderator and published
Made these for work-it got RAVE reviews. While making them at home, every time I turned around my 2 year old had snuck another one off the counter. They are amazing. item not reviewed by moderator and published
One of my favorite cookies. I have also made variations this recipe. An interesting twist in one variation, I added fresh chopped tarragon to the glaze. item not reviewed by moderator and published
I didn't like these as much as I thought I would. They tasted more like a drop biscuit than a cookie, but didn't have the flakey buttery pleasure of a biscuit. They need something more -- a snappy crispness, a sharper tang, or just some bit of surprise...like maybe small pieces of candied lemon rind or something similar? The cookies needed an extra six or seven minutes in my oven, in order to get some color on the bottoms. I applied the glaze with a silicone pastry brush, which worked better than the recommended spoon. item not reviewed by moderator and published
Very delicious cookies. Like another reviewer said, these are more scone/cake like than cookie. But I thought that was a nice surprise. They are pillowy soft. I tried one without the icing and found it to be a bit flavorless and plain. But with the icing they are indeed fantastic. I like a nice strong lemon flavor so I added the zest from 2 lemons to the icing. Definitely keeping this recipe to make again. item not reviewed by moderator and published
great recipe! very simple and delicious. I highly recommend this to anyone who is a beginner in baking! item not reviewed by moderator and published
I really enjoyed these cookies even without the frosting. I usually get a 2 pound container of ricotta cheese when I make lasagna and always have some left over. Now I know what to do with it. I can always add food coloring depending on the season. Today I added green for St Patrick's Day. Yummy. I will be making them again. item not reviewed by moderator and published
This recipe came out great! Soo good! Taste somewhere between a cookie and a scone. They were a hit with everyone. item not reviewed by moderator and published
All I can say is "Christmas cookie tray" yes! item not reviewed by moderator and published
These are so awesome!!! I make them all the time and they always turn out great! They are also very fluffy. Yum! item not reviewed by moderator and published
What a great cookie! Yes they are cake like, but so delicious and moist. I was looking for something different than just lemon bars and this is it. The lemon flavor is perfect, and this recipe is easy to make. This will be a keeper to make again. item not reviewed by moderator and published
Loved these cookies and glaze. They were too tart for my husband, but admittedly I added just a hint of lemon extract to the glaze. Never too much lemon for me. After reading other reviews, I backed off the 10x sugar some on the glaze, and added a pinch of salt to offset the sweet. These are a keeper item not reviewed by moderator and published
These are WONDERFUL! Hubby was afraid of the ricotta cheese, but he gave them a chance and LOVED them. thank you. item not reviewed by moderator and published
These are, without a doubt, the best cookies I've ever tasted. They're so light and fluffy and then that glaze-- oh my gosh, it just completes the cookie. It's sweet and tart and then the cookie (which isn't overwhelmingly sweet like a lot of other cookies I've had) counterbalances the tartness and it's really just a match made in heaven! I see myself making these over and over again. If you love lemon things like me, I definitely recommend giving this recipe a try to those who haven't already! item not reviewed by moderator and published
These cookies are so good and moist! I add sprinkles on top to make them more festive for the holidays item not reviewed by moderator and published
I've been making Giada's LEMON RICOTTA cookies for several years. Now they will debut at my cousin's wedding in March. The cookies are so moist they can be made well in advance. Thank you Giada! item not reviewed by moderator and published
LOVE LEMON? THEN YOU GOTTA MAKE THIS COOKIE!!! Somehow I never tried the recipe until now, but it's a MASSIVE WINNER!! Consistency is DELIGHTFUL, flavor is AMAZING!! As a lemon-lover, I tripled the lemon juice in the glaze &amp; added a little extra lemon juice in the cookie itself. PHENOMENAL!!! Refreshing &amp; not too sweet. THANKS GIADA!!!! item not reviewed by moderator and published
These cookies are very delicious. The only reason I didn't give five stars is that the glaze is very, very sweet. The glaze is so sweet to the point that I can only eat a few small bites of a cookie. If you like a milder cookie then this recipe may not be for you. Its a really easy recipe though so give it a try! item not reviewed by moderator and published
I made these cookies a few days ago and although they were good, they are not american cookies- they remind me more of European cookies. They are more like cake- very moist and soft. They are also very light and refreshing - my picky teenage son who's not really into sweets, loved them. I had to bake them longer than the recipe asked for. One tablespoon of batter per cookie is too much, they ended up spreading and touching on the baking sheet on the first batch, so I used a teaspoon for the second batch and that yielded smaller cookies. I didn't like the glaze- it was too hard and sugary, but that might be a matter of taste. item not reviewed by moderator and published
Absolutely awesome cookies and I am ALWAYS asked for the recipe. However, I discovered a few things the hard way: 1. Parchment paper is absolutely necessary to keep the wonderful cake-like consistency. 2: Give them PLENTY of room to spread. 3: A cookie scoop makes the baking process MUCH easier and results in more uniform cookies. 4: The combination of 375 degrees and 15 minutes is too much. I cut the cook time back to 14 minutes and was fine item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
Great flavor; definitely use parchment paper so the bottoms don't brown. For a light summer cookie I thought adding a bit of fresh rosemary to the icing. item not reviewed by moderator and published
The cookies were very good but the temp. is not right for these cookies in most ovens. And like most people said the amount of batter is wrong . I dropped mine by teaspoons and they started to come out great. Great recipe but you had to stay on em if you weren't going to lose the ingredients you bought. item not reviewed by moderator and published
Had everything to make cookies but ricotta, found a recipe for homemade by Ina. (I live far from a grocery). The cookies were dynamite. Don't know if I had 15 oz of ricotta but they turned out great. Definetly a keeper! item not reviewed by moderator and published
I was looking for something different to use up lemons that my neighbor gave me (their tree is going crazy this year). These are a cakey cookie but fantastic! I did use 1/4 cup less flour and a teaspoon of vanilla as someone suggested. Will definitely make again. Of course I shared with my neighbor item not reviewed by moderator and published
Agree that 375 is too high causing dark bottoms, and crispy edges. 325-350 would be better. Also, the recipe should have the smaller amount -(heaping teaspoon instead of tablespoon) spooned onto the trays. I got 57 cookies. It also matters what type of tray used. I got the dark bottoms when using two very thin aluminum trays over 50 years old, and on an air bottom tray, got the cookies with light bottoms, and a bit more elevated, though needing 5-6 minutes longer. I did find the finished product not as soft and tasty as a previous recipe I've tried. I used a store name brand of flour (bleached), and ricotta (packaged,rather fine). That could be the problem. I would suggest using the real thing of ricotta from a fresh batch (not packaged), usually found at any Italian store,and a well named flour product. The icing was great, and just what was needed to enhance it. item not reviewed by moderator and published
Couldn't stop eating these! Sooooo good!!! item not reviewed by moderator and published
These cookies were a hit with everyone. I followed other reviewers advice and made them small (1 tablespoon). I also turned the pan every 7 minutes. I cooked them longer than suggested. I took them out when they browned a little. They have a consistency of a cake rather than a cookie. They were very easy to make. item not reviewed by moderator and published
These cookies have a strange texture; soft and gummy. Not enough lemon flavor. I would not make again. Waste of my time and ingredients. Too many changes would have to be made to make them tasty. Find a different. Lemon cookie recipe to make! item not reviewed by moderator and published
I made an error while mixing the ingredients and put 1 cup of butter instead of 1 stick of butter in the bowl...I realized it while the dough was in the fridge chilling and I was watching Giada's 'how to' video for this recipe...I immediately considered throwing the dough out when I realized my error, but decided to at least bake one tray..to my surprise, they turned out heavenly..moist, perfectly formed, probably the most delicious ricotta cookies I've ever tasted...Note to those who left comments about this cookie being too 'cakey'...try this adaptation..:) item not reviewed by moderator and published
I admit I was hesitant about trying these cookies because I don't like ricotta cheese at all. But I was so surprised at how wonderfully these came out. They are nice and light with just the right amount of sweetness with the lemon. I don't make them often though because they are so addictive. Even my husband, who really doesn't like sweets, will demolish a plate of these with out thinking twice item not reviewed by moderator and published
I followed the recipe to a T.. measured everything exactly. They baked up nicely, looked very good, but that's where it ended. They had an odd spongy texture, and were very bland. They tasted more "flourly" than lemony. The glaze was good, but not good enough to save them. I was making these to bring to a cookie swap, and threw them all away and had to come up with something else. item not reviewed by moderator and published
Loved these last year. Can't wait to make again this year. They are light with just enough sweetness. item not reviewed by moderator and published
my hubbys favorite cookies!!! item not reviewed by moderator and published
The texture of this cookie is wonderful. Make sure you beat the sugar and butter until fluffy and only stir the flour until combined. Yummy!! item not reviewed by moderator and published
My first attempt at making a ricotta cookie. The cookie looks light, has the texture of a cake and the icing gives it the wow! Perfect for after a large meal. If you leave them on the table, take notice...people will pass by and take one and then they'll pass by again and take another. item not reviewed by moderator and published
I baked these last year as part of my Christmas Cookie selections. They were fabulous and I have them at the top of my list for this year (2013). Thanks for a wonderful cookie. item not reviewed by moderator and published
These were really tasty! Definitely lemony so if you don't like lemon sweets, I don't think these will be for you. Like another reviewer said, these cookies are more cakey, which I really liked. Also, I didn't have parchment paper so I just used non-stick spray but the cookies got more browned than I wanted them on the bottom. I think had I been able to use parchment paper, it may have prevented this. Just as a tip, I softened my butter quickly by running it over a micro-grater item not reviewed by moderator and published
We made these for a class project, my daughter had to use a lemon in a recipe. These cookies definately had the presence of lemon but mostly in the icing. They were very easy to make from things I already had in my pantry (except for the ricotta). The cookies were missing something, next time I will add vanilla to see if that helps. They had a cake-like texture, even moreso the next day. This was a very interesting cookie, good, and the lemon was not over-powering if you ask me. item not reviewed by moderator and published
These were great. Tried them for the first time for a charity bake sale and had multiple people begging me for the recipe. Making them this weekend for a baby shower. Be warned: if you are not a lemon lover these cookies are not for you! item not reviewed by moderator and published
Best cookies ever!! Both my kids love the texture of the cookies and the lemon glaze is awesome too. item not reviewed by moderator and published
These were fantastic. The glaze was to die for. The cookies themselves are more like little miniature cakes than a traditional cookie - sort of like a cross between sponge cake and pound cake. Some critics say the cookie was &amp;#34;texturally confused&amp;#34;. I say they are texturally diversified, different than what you may be used to but with lots of merit for what they are. What is the point of trying new recipes if they are all the same as you&amp;#39;re used to? Me and my hubby loved these! item not reviewed by moderator and published
The cookies baked up nice and fluffy, but that&amp;#39;s where it ended. The cookies by themselves were totally tasteless and only the delicious glaze saved them. The next time I make these I will add a tsp. of lemon or almond extract; they definitely need something. item not reviewed by moderator and published
Great cookies for all ages! Sometimes I skip lemon zest, add chopped dried pineapple and coconut flakes, and I call them piNa colada cookies. Kids love them! Dried mango works also. item not reviewed by moderator and published
Amazing!! My hubby isn&amp;#39;t huge into desserts and he loved them. This recipe is a keeper! item not reviewed by moderator and published
My cookies come out flat as a pancake. Don&amp;#39;t know what I&amp;#39;m doing wrong. Follow recipe to the T!! item not reviewed by moderator and published
FABULOUS, FABULOUS!! Love, Love them, get what I mean. item not reviewed by moderator and published
Great recipe! The ricotta cheese was surprising delightful with these delicious cookies! I was a little nervous but very happy I took the risk with making these : item not reviewed by moderator and published
This recipe is most definately a keeper! In my opinion, these are the perfect summer cookie! Deeeelish!! item not reviewed by moderator and published
Tried these the other day and they were amazing! item not reviewed by moderator and published
Cake flour does not work the same way as all purpose flour.  Try using all purpose flour.   item not reviewed by moderator and published
I do agree we love this. item not reviewed by moderator and published
I'd have to guess you didn't follow the recipe correctly or something, because I haven't experienced a single person in my personal life who thought these were anything short of amazing. item not reviewed by moderator and published
Try the cookies without the glaze. It might help?(that's what i did) item not reviewed by moderator and published
just a little word of wisdom, Ricotta doesn't crisp in any way; so I don't know why you would assume a cookie with a large amount of ricotta would crisp item not reviewed by moderator and published
I'd recommend getting your oven checked for leaking heat. It shouldn't take that type of extra time item not reviewed by moderator and published
You are right these are European .These are a traditional Italian cookie just like my Nana made. item not reviewed by moderator and published
sifting made a really great cake-like cookie. bake at 325 in convection oven but might not need 20 minutes. love ;em even more now! item not reviewed by moderator and published
Got cha Irene! Thank you! ;) item not reviewed by moderator and published

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12 Days of Cookies