These cookies are super-moist, this is because ricotta is added to the batter. The cookies are then frosted with a vanilla icing. They are delicious with a cuppa, for dessert or on their own.
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Used this recipe to finish off half a tub of ricotta left over from a previous pasta dish. I halved the recipe and the cookies turned out fine. I thought the icing was a step too far so I left it off. One tip however - don't store these in a container. They will become too soft and sticky. They're best left out in the air, where they will soon be gobbled up. - 12 Jan 2017
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)