Italian Cookies II

    50 mins

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

    153 people made this

    Serves: 36 

    • 1/2 cup (110g) butter, softened
    • 1 cup (225g) caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 230gs ricotta cheese
    • 2 cups (250g) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 2 tablespoons (30g) butter, softened
    • 2 cups (250g) icing sugar
    • 1/4 teaspoon vanilla extract
    • 1 1/2 tablespoons milk

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

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

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (137)


    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.  -  09 Sep 2008  (Review from Allrecipes US | Canada)


    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.  -  15 Dec 2002  (Review from Allrecipes US | Canada)


    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.  -  20 Feb 2003  (Review from Allrecipes US | Canada)