Italian Cookies II

Italian Cookies II

116 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    45 m
PGOETZ719
Recipe by  PGOETZ719

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

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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 (116)

Rate This Recipe
BROZZY
109

BROZZY

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.

ANNIESMYTH
49

ANNIESMYTH

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.

Missy1
34

Missy1

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.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Italian Almond Cookies II

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Wine Cookies (Original Italian)