The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked biscuits freeze so well.
A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, and I also added vanilla and lemon extract (1/4 tsp each) to it. I drizzled the icing over the tops of the cookies and then sprinkled confectioner's sugar on top of the icing to pretty them up a bit. The result was a tasty cookie that was easy on the eye, and even more pleasing to the tummy! Will definitely try these again! - 09 Oct 2002 (Review from Allrecipes USA and Canada)
A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10X sugar, and 1/2 tsp vanilla. It really adds to the wonderful flavor. - 22 Dec 2007 (Review from Allrecipes USA and Canada)
I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tinted the icing yellow with food coloring and topped with pastel colored sprinkes. They were delicious and beautiful!!! - 31 Mar 2002 (Review from Allrecipes USA and Canada)