Very yummy - I was able to make a gluten and egg free variation - it was so tender and very flavorful.

Yum! I used this recipe the day after I made stuffed shells to use up the left over ricotta and boy what a great decision! The recipe was easy, though I added some maple syrup to finish off the bottle. Putting the batter on the cookie sheet was super hard because the batter is so sticky but a little flour fixed that. I cooked them for 10 minutes until the bottoms were just slightly brown and boy were they good. They taste like sweetened cornbread with a very soft billowy texture. I even tried them with some butter on top and that was even better. I highly recommend this recipe.

This is a good, light dessert--a great way to use up my leftover ricotta cheese. They remind me of an Italian butter cookie, but without all the butter! The recipe looked just right to me, so I followed it exactly (used one whole cup of cheese), and they didn't turn out too sticky. My medium-sized cookies needed only seven minutes in the oven, and they were perfect--soft on the inside, lightly browned on the bottom. I rolled them in powdered sugar after they were out of the oven for a minute or two. Yummy!

Although I have never had left over Ricotta cheese before... This is a perfect recipe for the something sweet with coffee without being too heavy after a meal.

I added 1 tsp ginger, 1/2 tsp cloves, 1 tbsp cinnamon and didn't do any frosting or glazes and the kids loved them.