I love this recipe! I was skeptical about using the orange zest too but I'm glad I did, they are amazing! My grandson, that is very picky loves them too! Sometimes I even add a little to the icing. YUMMY!

I make these every year. Lemon is fairly traditional as well if the orange seems strange to you. I always use the zest 2 clementines, I like their brighter flavor. I typically make half the batch chocolate chip.

These were the best . . . adding them to my Italian Christmas Cookie collection. I would do a bit of rind in the icing next time to carry the flavor through.

I'm not sure what recipe everyone else followed but these may have been the worst ricotta cookies I've ever had.

This is an okay recipe... I get rid of the rind... add almond extract... and then dip half of the cookie in melted chocolate bark. You can also use the white almond bark as well.

Made this recipe (with the orange rind) and my Italian friends said it was the best Ricotta cookie they ever tasted. Will use this recipe forever!!

Delicious... Used almond extract in place of orange rind, used anise in frosting in place of vanilla. Perfect

Can these cookies be frozen until ready to frost?

My husband is diabetic so I used the Splenda instead of sugar, hope it comes out good. I saw the ingredient for the orange but did not see where you added the orange grind to the dough. I am putting it in and hope for the best.

This is a fabulous recipe... And it is nothing without the orange rind. I squeeze the juice out and put half in the cookie and use the other half for a simple glaze. You can also do lemon. Forget the frosting recipe, too heavy, a simple glaze is best.

The best! I have tried so many and this is the one I have been looking for! I substituted 1/2 tsp of lemon juice instead of the orange and it was awesome.

i make these all the time, very easy. i use the orange rind, big difference w/ a little bit of oange flavor, and i use almond instead of vanilla. everyone loves them.

Love this recipe! My mom took some to work and they loved them so much, they begged me to make them another batch. Try replacing the vanilla with amaretto. Great flavor.

I make these every Christmas and end up making more because everyone wants them! They are a light cookie that browns on the bottom only. I add 2 tsp. of vanilla and 2 tsp of Anise extract to the cookies and 1 tsp of Anise and Vanilla to the glaze. I find real unsalted butter is so much better with this recipe. I sprinkle fine red and green sugar on the glaze for color. These are aswesome and keep well tightly covered in the freezer or fridge.

This recipe was so good I had to make two more batches for friends. I love the way the ricotta keeps the cookie moist and the icing is so creamy and buttery. I made a few changes because I grew up with the Italian version so I added 2 tsp of Anise extract and 2 tsp of Vanilla extract to both the cookie dough and to the icing. I left out the orange rind. I used two sticks of butter for the dough and one stick of butter for the icing and it gives it a nice buttery flavor. I also used 4-5tbs of half and half to the icing instead of of milk. As it was Christmas I decorated with red and green colored sugar on top. These cookies are so good I could eat a batch of them myself!