Lemon Ricotta Cookies with Lemon Glaze
Show: Everyday Italian
Episode: Care Packages
Rate This RecipeRead users' reviews (856)
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Average Rating:
Total Reviews: 856
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By Jerzidi
on January 31, 2013
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Easy cheesey recipe!
I substituted all purpose flour using oat flour and a 1/2 teaspoon of xanthan gum to make these gluten-free(g-f. Yummy.... Still cake like texture and moist.
Thank you Giada - I love making your recipes.
By wenlikes2cook
on January 26, 2013
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never had ricotta cheese in cookies but this combination is soooo delicious!!! and looks great too!
By pcr757
Virginia Bch, va
on January 25, 2013
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This recipe is very easy. And the cookies are awesome! I served them at a gathering, and everybody asked for the recipe. I don't think any changes are necessary. I liked them because they're a little cake-y, not crispy. If you love lemons, you'll love these cookies!
By talesmc1
on January 23, 2013
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Made these a few years ago, very good cookies.
By czechitout
on January 22, 2013
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These are great cookies. The lemon flavor is wonderful. I've made them twice now and both times a hit. In fact, the second time- I had a little bit of ricotta and used cottage cheese to complete that ingredient. They came out tasty! Brava to Giada!
By CasperTFG
Raleigh
on January 18, 2013
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Very, very good. Made as directed and couldn't be happier. A very understated and satisfying taste.
By desalyn
Pittsburgh, PA
on January 17, 2013
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Delicacy!!
By MG Loves Brunch
El Paso, TX
on January 16, 2013
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If you're expecting a cookie consistency, you'll be disappointed. But, if you love the top of muffins, then you'll love them. Like previous reviewers stated, these "cookies" are definitely cakey and spongy... well, like a muffin top. I love lemon. I thought the dough could use a bit more lemon (and perhaps vanilla. I followed the recipe, and mine turned out a bit bland. I fixed it with 2 layers of the lemon icing. I'll try the raspberry glaze that a previous reviewer tried and suggested. Despite the spongy/cakey consistency, I'll make again in lieu of muffins.
By lherdman_4575592
Jersey City, NJ
on January 11, 2013
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Yum! so light and just enough lemony-ness. Use fresh lemons and zest, don't cheat with the grocery store lemon bottle. The dough spreads when it cooks so 2 T of dough makes cookies about 2". Next time I will only use 1 T per cookie. Also I used my hand mixer this time but since the dough is so thick would have been easier to get out the big stand mixer for this job.
By Quillin
Dallas, TX
on January 09, 2013
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I baked these today and was sorely disappointed. The cookie itself was neither crisp nor yummy chewy . . . it was soft/spongy. The glaze was nice, hence the two stars.