By: Jesse Mykietyn
Amazing
By: C
I would give this recipe 10 stars if I could. I've made these several times and always to rave reviews, lots of compliments, and people sneaking more cookies when they think no one's looking. Even friends and colleagues who don't have much of a sweet tooth love them!
Thank you for sharing this recipe!!
By: Lindsey Garcia
I made these for dessert for our christmas party and everyone loved them !
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/italian-ricotta-cookies/comment-page-38/#comment-734754">Sharon</a>.
If you click "watch the video" tab in the recipe box it should appear.
By: Sharon
could not find video for cookies?
By: Barb
Fabulous. Enough said.
By: Jo-Ann
I just made these, taste delish, pillowy soft. Need to make bigger though as I had alot more than 60 cookies. I did about 16 min in my oven. I will switch and try the almond next time.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/italian-ricotta-cookies/comment-page-38/#comment-732618">Christine Boecklin</a>.
Others have mentioned success with it freezing. Normally cookie dough freezes well for 3 months.
By: Christine Boecklin
Great recipe! First time making them so I have to get used to how big to make the balls but they came out delicious. Can the dough be frozen, and if so, for how long?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/italian-ricotta-cookies/comment-page-38/#comment-732442">Danielle</a>.
Either/ or is a good flavor option. Lemon and almond work well together. It just depends on if you want them more lemony or not.