Lemon Ricotta Cookies with Lemon Glaze

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If you like a really cakey cookie, then go ahead and make these.....The batter was not impressive at all....sort of tasted almost like a pancake batter......
I expected the ricotta to add a different flavor, texture, but was disappointed.

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These cookies were scrumptious and easy to prepare. My problem was with storing them. Putting the cookies in a plastic container made them mushy. Suggestions, please?

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I love Giada's recipes, I love the taste of lemon in desserts, and I love baking cookies, so I figured I'd try this out; but after all was said and done I wished I hadn't bothered.

First of all, my cookies spread out too much and ended up being large flat discs. They were still moist, however, yet they weren't cookie-like at all - much more like very thin cakes that broke very easily.

Also, the glaze was a little too much for my taste buds. It was a combination of really sweet and really tangy, something that I found incredibly unappealing. It took over the flavor of the actual cookie itself which in my opinion was lovely and delicate.

And finally, the baking time seemed about 5-7 minutes too long. Many had to be thrown out, and I ended up with only 20 or so oddly shaped discs.

All in all this wasn't the best. There's a lot to be said about the lemony flavor of the cookie, but everything else brought this recipe down. 2 stars.

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I made these for Sunday Lunch and Superbowl Party...they were flying off the tray!!! Everyone loved them and said even without the glaze they would be great!! Perfect with a cup of coffee or tea.

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I don't usually like lemon desserts (much more of a chocolate kind of gal but these were FABULOUS!!!!! I did not alter these at all and they came out so wonderful, moist and soft. Will keep this recipe forever!!!

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One word for ya, AWSOME!!!!
It was easy to make and delicious, my boys loved them, I was planning to bring some to school but no cookies left.
Thank you!

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Really enjoyed these cookies. My oven is convection so next time I'll drop the temp to 350 degrees. They browned fairly quickly so I also rotated the cookie sheets half-way through the baking process. The glaze is delightful.

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I couldn't believe the rave reviews for this recipe so I had to try it and everyone is completely right! These are delicious! The airiness is perfect and I love the tart sweetness of the icing. Super simple and delicious!

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this is a really great cookie, lots of taste. Made with splenda, it becomes a sugar-free version. wouls like to have nutritional values for some recipes so I can convert for my diabetic family.

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Reminds me of a cookie my Grandmother made. Love the texture and the lemon flavor. It's a keeper for our family.