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

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

114.4 calories; 1.8 g protein; 17.9 g carbohydrates; 20.8 mg cholesterol; 68.6 mg sodium. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2008
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 tell my co-worker...I'm afraid I could end up with concrete shoes in the bottom of the river! The dough is very soft so I set it in the fridge for 30 minutes and used a Pampered Chef small scoop to form the cookies (approx 1 tablespoon), then placed on parchment paper. They did not spread much so 2 inches apart is more than sufficient. These cookies are not golden (until you lift them off the pan). They are done when they don't look wet/shiny. Make sure to allow the cookies to rest for 5 minutes before removing them from the pan. You won't be disappointed! I ended up with just over 50 small rounded cookies. Read More
(136)

Most helpful critical review

Rating: 3 stars
10/30/2012
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 more kick. The cookies towards the end spread like crazy so if I make these cookies again I will: Use a different flavoring and chill the dough before I bake them. Read More
(7)
181 Ratings
  • 5 star values: 126
  • 4 star values: 41
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/09/2008
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 tell my co-worker...I'm afraid I could end up with concrete shoes in the bottom of the river! The dough is very soft so I set it in the fridge for 30 minutes and used a Pampered Chef small scoop to form the cookies (approx 1 tablespoon), then placed on parchment paper. They did not spread much so 2 inches apart is more than sufficient. These cookies are not golden (until you lift them off the pan). They are done when they don't look wet/shiny. Make sure to allow the cookies to rest for 5 minutes before removing them from the pan. You won't be disappointed! I ended up with just over 50 small rounded cookies. Read More
(136)
Rating: 5 stars
12/30/2003
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 cookies do when they're done. Read More
(56)
Rating: 5 stars
09/29/2003
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 that you really have to check these because you don't want to overbake them. They don't look done at 8 or 9 minutes, but they probably are. Check the bottoms to make sure they're a light golden brown color. Thank you, Pam for this recipe. Read More
(41)
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Rating: 5 stars
10/02/2007
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 baker retired...so we searched at the last minute for a little sweet morsel to serve and these cookies were perfect! I changed the servings to 96 and we made up a great batch for a crowd (we made them a bit smaller to stretch it a bit). I did add a bit of lemon zest which added some nice flavor. Tonight I'm going to make them again (not 96 of them though!) and I'll add a dash of limoncello. Delizioso! Read More
(28)
Rating: 5 stars
12/25/2008
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 but they are done. they are mor eof a cake and super moist. Bravo! Read More
(24)
Rating: 5 stars
12/21/2003
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 sweetness a little bit -- came out great. One note -- I ended up with about 5 dozen cookies not 3 dozen and I was making them even larger than the recipe called for! Also had a lot of extra frosting so I would cut that down a bit (unless you like them smothered!). Read More
(18)
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Rating: 4 stars
11/18/2005
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 cream (might have caused the sponginess...) I put in some almond extract which was delicious. Even though they were kind of funny looking the whole family enjoyed them and they were very easy to make! Read More
(17)
Rating: 5 stars
12/30/2003
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 I love them!! Thanks for this excellent recipe Read More
(13)
Rating: 5 stars
04/13/2009
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 size do not add more flour this is a moist cookie dough. Icing suggestions - made the icing according to recipe divided into 2 bowls. In one I added 1/2 teaspoon pure almond flavoring one drop of red food coloring and enough milk to thin to a glaze. The other I added orange juice to thin to a glaze then dipped slightly warm cookie in glaze. Decorated with various cookie sprinkles crushed walnuts on orange iced cookies - a pretty and delicious cookie family loved them! Read More
(11)
Rating: 3 stars
10/30/2012
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 more kick. The cookies towards the end spread like crazy so if I make these cookies again I will: Use a different flavoring and chill the dough before I bake them. Read More
(7)