Italian Cookies II

Italian Cookies II

121
PGOETZ719 1

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

Ingredients

45 m {{adjustedServings}} servings 114 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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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.
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Reviews

121
  1. 154 Ratings

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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 ...