Italian Cookies II

  4.6 – 143 reviews  • Italy

Gourmet deviled eggs with a balsamic vinegar, bacon, and onion combo that is both sweet and delicious. Always asked but never shown up! There is no taste difference when made with sugar replacement and mild mayonnaise.

Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 36
Yield: 3 dozen

Ingredients

  1. ½ cup butter, softened
  2. 1 cup white sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 8 ounces ricotta cheese
  6. 2 cups all-purpose flour
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt
  9. 2 tablespoons butter, softened
  10. 2 cups confectioners’ sugar
  11. ¼ teaspoon vanilla extract
  12. 1 ½ tablespoons milk

Instructions

  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

Calories 114 kcal
Carbohydrate 18 g
Cholesterol 21 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 2 g
Sodium 69 mg
Sugars 12 g
Fat 4 g
Unsaturated Fat 0 g

Reviews

Gregory Hobbs
Great recipe. Easy. I adapt some recipes for those who need to greatly limit sugars. Worked very well substituting Splenda 1:1 for sugar. made these into thumbprint cookies and put less than 1/8 tsp on each cookie for color. Very tasty cookie. Will make this one a favorite!
Teresa Thomas
My Italian husband loves this cooky. I have used almond extract with about 1/4 -1/2 t cloves which was good. I have added small chocolate chips. My husband likes them without icing. They are not a sweet cooky which is a nice change sometimes. Good recipe.
Andrew Scott
So yummy! However, I made double the recipe and the icing was thick. I had to keep adding milk to make it the right consistency.
Robert Torres
Yum! Wouldn’t change a thing!
Dalton Moody
Delish! Although cream cheese frosting was a yummier route to go
Holly Brown
These fly off the plate. Easy to make. One of the best (if not the best) cookie recipes I use!
Roberto Schneider
You need to add a little more flour to these for them to actually come right but the recipe overall is good. I’ve made them about ten times now. Please keep in mind a good baker/cook will know, that depending on humidity, elevation etc… often times you must add or subtract flour to things. This recipe is no different. Use your eyes and hands to judge if it is right. If it’s slightly doughy but still soft, there is enough flour. 🙂
Elizabeth Simpson
Very popular cookie….requested a lot. (I use anise in the icing….I believe that way it’s traditional Italian. But as written is perfect too)
Jessica Brown
These cookies are fantastic! Like others have mentioned, I was looking for a recipe to use up some ricotta cheese I had. These cookies well exceeded my expectations. I thought they were tasty all on their own, and the icing just makes them even better in my opinion! Initially the consistency of the icing wasn’t what I was hoping for, so I just added a little extra milk until it came out like I wanted. The cookies were a huge hit with my family. Will definitely be making them again!
Michelle Middleton
Absolutely loved how goodles these turned out! This little cookie is so soft and delicious you’ll need to make a double batch if you plan on having some for the next day!
Stacy Jackson
Didn’t think they were very moist. Used 1 tsp. lemon extract but could have used more. Also used two eggs and baked on parchment paper.
Heather Mills
They were OK. Not what I expected from an Italian cookie.
Jenna Ford
These were absolutely delicious! I liked them just as well without the frosting. It is important to use quality ingredients. Real butter, fresh whole milk ricotta, etc. I made a half recipe and used a silicone mat. Yielded 1 dozen scrumptious cookies.
Nancy Fernandez
These are tasty fluffy cookies. Next time I’ll add a little lemon zest to the frosting.
Jonathan Garcia
These cookies are addictive !! Easy to make . They are more like little cakes. Will definitely make again .
Juan Higgins
I wanted to duplicate Italian lemon cookies that a local Italian bakery makes, so I used lemon extract in the cookies and in the frosting. My 13 yo daughter tried one and said they are better than the bakery’s cookies! I will be making more today! They are delicious, must be the ricotta that really makes these cookies! Thank you for the recipe.
Laura Williams
Yes indeedy! These are a favorite in our family and a very old tradition. Dad calls these cookies “the miracle of Christmas”. I double this recipe for my own cookie jar and it makes about 80 cookies. I quadruple the batch when I have to fill Dad’s cookie jar too! : )
Jessica Thompson
They didn’t have any flavor until the frosting was put on it.
David Richmond
Excellent, authentic recipe. Don’t over bake, refrigerate dough between batches, and maybe use icing instead of the frosting. Great unique flavor and visually beautiful.
Alexis Flowers
Did not use the ricotta as we don’t like the taste and cookies are great without it as well
Breanna Wood
I just finished making these cookies and wanted to get a review in! They are excellent! I’ve been baking cookies for 60 years and these are a real winner. They put a regular sugar cookie to shame. They are easy to make–just get the ricotta cheese and enjoy! Had to bake longer than the 10 minutes but that may be my oven, and I added a little more milk to the frosting. Do try them!

 

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