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Italian Cookies II

Rated as 4.55 out of 5 Stars
1

"This is a delicious moist cookie which is a favorite of ours. You'll love it."
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Ingredients

45 m servings 114
Original recipe yields 36 servings (3 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Nutrition Facts


Per Serving: 114 calories; 4.1 17.9 1.8 21 69 Full nutrition

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Reviews

Read all reviews 135
  1. 170 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't...

Most helpful critical review

I only made these cookies because I was trying to use up some leftover ricotta cheese and I was very disappointed in these cookies. I think the flavoring should be lemon or almond to give it mor...

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I have an Italian co-worker who makes the most amazing cookies for the holiday potluck. She calls them "love knots" and I covet them. This recipe is so close that I'm calling it a match. I can't...

I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most ...

These were so good! I normally only like cookies with some kind of chocolate in them, but I had some ricotta in the fridge and didn't know what to do with it. I agree with a previous reviewer ...

Perfetto! Every year we put on a little Italian festival at our shop, and are always looking for the right treats to share with our customers. We used to order yummy tiramisu cupcakes, but our b...

this recipe brought rave reviews. I followed this exactly,except used 15 oz ricotta and used almond extract for the glaze. My family went nuts for them. Thhey dont look done after the time given...

This is the perfect recipe to use up extra ricotta. The cookies are so moist and light. I ran out of vanilla before making the frosting, so I added about a teaspoon of lemon extract to cut the...

These were so interesting! More like a little cake than a cookie, and not much flavor until frosted. Kind of spongy. I didn't have enough ricotta so I had to use about 1/2 cup light sour crea...

Most amazing cookies ever! You have to try them. They dont spread as much as you would think, so dont worry about that. Also, I omitted one egg and addded more ricotta. Good stuff, easy, and...

Absolutely delicious! I have been looking for a great italian cookie recipe - mission accomplished, I will be making these every Easter - a new tradition! Used a cookie spoon to keep uniform ...