83% would make again
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"A single batch of these mouth-watering cookies is never enough," attests Doris Marshall of Strasburg, Pennsylvania. "I usually make one to give away and two more to keep at home. Adding ricotta cheese to the batter makes the morsels extra moist."
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Nutrition Facts: 1 serving (2 each) equals 150 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 131 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.
Italian Christmas Cookies published in Country Woman November/December 1999, p41
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Reviewed on Jan. 21, 2010 by gavingrma_OH
I made these for Christmas and they got a lot of great reviews. Even one from someone that does not like ricotta cheese.I will make them often
I made these for Christmas and they got a lot of great reviews. Even one from someone that does not like ricotta cheese.
I will make them often
Reviewed on Dec. 18, 2009 by Briti
I have been making this recipe for the past 3 years. They are very moist & if you ask me, better than the traditional christmas sugar cookies. Easier too!
Reviewed on Dec. 14, 2009 by tapanga79
I was really surprised at how yummy these cookies are. I will definately make them again. The only change i made was using evaporated milk in the icing instead of regular. Very good!!
Reviewed on Dec. 13, 2009 by krista6082
This recipe has been in my Christmas cookie list for the past several years! The cookies have a fantastic flavor and I have even changed the red and green sprinkles to pastels and used them as a Welcome Spring cookie for our church's hospitality hour afterwards! They are delicious!
Reviewed on Dec. 06, 2009 by munchkin8681
I made these last year and will be making them again!
Reviewed on Dec. 16, 2008 by SherriP12s
Everyone loves these! I am making them today because I have so many people asking for them!! The best moist cookie I have ever had... I use anise in mine along with the vanilla. Delicious!!!
Reviewed on Dec. 20, 2007 by Kristi393
I made this cookies and they were a huge success and disappeared quickly. Very yummy!
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