A delicious biscuit with vanilla icing. Very moist and crumbly and very easy to make! It almost has a cheesecake flavour.
These are really yum, and even yummier when iced with lemon icing! I would advise people to chill the dough first as it's quite sticky, but only if you're like me and can't resist rolling and flattening cookies when it says not to. - 13 Jul 2011
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 USA and 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 USA and Canada)