Hello, friends! Welcome! I have many recipes including ones handed down from my mother and relatives that I’d love to share with you. I’ve also learned tips and recipes while helping out at my parents’ restaurant throughout my younger years.
My goal with this channel is to eventually get monetized (I truly hope it happens) to help fund food banks so people in need won't go hungry. I also plan on helping out animal rescue shelters by bringing food to feed loving companions while they wait to be adopted for their future forever homes. There are so many who need help, and by sharing recipes with you, we can give nutrition to people and animals who need it most.
Wishing you all Peace, Love, And Tasty Eats!
Tina
Instagram: @tinasplatecooking
Twitter: @TinasPlate
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I had a cherry nut cake for my wedding, thank you for this recipe. I'm going to try it.
You’re welcome! Enjoy!
I put my sprinkles on right away.that way they wont fall off
Took 1 hour
Same.
Looks very good I will definitely try your recipy
The best recipe! My family couldn't stop complimenting me over them. Bravo!
Very happy to hear the recipe was a hit! Thanks for trying it out and for sharing your experience! 🤗
Should the cookie dough be chilled prior to baking? I always chill cookie dough to prevent them from spreading.
Good question! We don’t need to chill the cookie dough as it retains its shape throughout the baking process. Enjoy the cookies! 😊
So right about not overbaking. These really melt in your mouth ❤
Looks delicious! Would this work for cupcakes?
That’s a great idea! Yes, it would. Enjoy!
I dont have extract. Can I use fresh orange? If so how much?
Looks so yummy. Can't wait to try.
These look really good. I am going to try this recipe.
Enjoyed this video and like that you have ingredients listed. God Bless.
Naw. Always use real lemon. 7:07
My Italian Grandma made this also. Once you have one youll never be the same lol. Hers didnt have raisins but everything else is pretty much the same. And no pepper like alot of recipes have.
Thanks for sharing, Vickie! And you’re right, they’re so good! 🤗
Haven't had this in years. Picked up some cheap ricotta. So I hope it's good. Remember when shortening was cheaper than butter? I don't make crusts with shortening anymore. In fact I'd never keep it for anything. I'd use coconut oil and butter. Works just fine. So I started to get the mixer out but realized there's no real good reason on this..I can and have hand whipped stiff peak meringues before. Preliminary taste..excellent! And this will improve when it's cool. I mixed my own flavors for a more authentic taste.
Nice ty
i have made this pie like 3 times, the taste is great! but the baking time need to be adjusted , for me the best way is to use convection oven (with fan ) for 1hr and 25 minutes. after 1 hr on the oven i cover the pie Aluminum Foil to prevent the crust to get too brown then let it cook for an additional 25 min more. its delicious! thank you for the recipe!
I’m so happy you’re enjoying the recipe! Yes, depending on a convection or conventional oven, the baking times vary. Thanks for sharing your tips!
I’ve made this twice now..super easy, and it tastes great…..love the taste of the ricotta without the cream cheese. I added a teaspoon of fresh lemon juice and made a fresh fruit sauce which was drizzled over the top….perfect desert and an easy way to look like a pro!
Thanks so much for sharing, Rich! I’m glad you’re enjoying the ricotta pie and love how you added your extra delicious touches to the recipe! 👏😊
Good recipe thanks
Definitely going to attempt to make this tomorrow for the family.
Love the recipe !! Thanks
My sweet grandmother and aunt used to make these cookies every Christmas and anytime family would get together. They'd make beautiful colors with the icing - yellow, sky blue, and shades of pink. These will always be a favorite memory of mine, along with their ricotta gnocchi, fat dumplings packed into casserole dishes with marinara and mozzarella on top.
Thanks for the recipe! My local baker charges $25 per pound of Italian lemon drop cookies!! And so yeah, I will follow your recipe.
Oh my! Well this cookie recipe will not disappoint. Thanks for trying it out! Enjoy!
Wonderful video Auntie Tina! Im gonna have to make them this week!
Thanks, Sophia! Enjoy! 🥰 🤗
Hi I’m co fused is vanilla or Lemon extract being used
Hi Marie! This recipe uses vanilla extract, but you have the option of replacing the vanilla with either lemon or almond if you prefer those flavors instead.
How are these different than your Italian wedding cookies? Not sure which to make
Hi Marie, the recipes are written below the video description section. Just click on the word ‘more’ and it will expand where you can see the rest of each recipe. Hope this helps 😀
Hi can these be frozen? And if so how so how do you Unthaw properly thank u want to make for Christmas. Also can I add a dab of ricotta?
No butter?
I’ve never seen a recipe for these that doesn’t include butter.
This recipe doesn’t use butter, it uses vegetable oil and the cookies are delicious! Hope you try them out 😀
May these today so easy. Love these thank you so much for sharing your talent. Do you have a recipe for the sesame seed cookies as well?
You’re welcome, Elaine! I’m glad you like these cookies. They’re a huge favorite in our family. I’ll have to look through my mom’s recipes and see if she has sesame seed cookies. Those are so good too!
I love this recipe it was so nice to hear your voice on a video. I'm looking forward to making this and all of your cookies. Thanks so much for sharing your talent.
Thanks, Elaine, for your kind words and watching my channel, and trying out the recipes! I love to share with everyone, and the positive feedback is greatly appreciated! 😘
A cookie discontinued by Aldi was a cigar shaped lemon to dip into milk, tea. No icing, can you figure recipe out? Thx
Hi Maryann! It would be easiest to figure out a recipe if I could taste the cookie and see its texture and flavor. Do you know what the cookie’s brand was?
@@tinasplate just by Aldi a supermarket here in California. Some other companies may have produced it for Aldi as they stop carrying it. It was soft crunchy like to dip or eat as is and not break a tooth.
@@tinasplate it’s called lemon dunkers.has sugar eggs baking powder and soda, cornstarch lemon juice concentrate the topping is cane sugar and cornstarch hardly detectable however. Salt and natural flavors in cookie.
@@maryannsinopoli1751 Thanks for the info!
What size scoop did you use? The smallest I have is a 2 tablespoon scoop so wondering if I should purchase one smaller or if my smallest scoop would work okay! Thank you and love your channel!!!
Hi Lora! If you have a 3 pc set of cookie scoops, use the smallest one. The scoop I used from my 3 pc set is just under an inch wide and 3/4 inch deep. You can also scoop up a rounded/heaping teaspoon from a regular spoon and drop the dough using a spatula. You can see how I do this on my Italian Lemon Drop Cookies video. Enjoy the cookies and thanks for watching my channel!
Use a measuring tsp spoon they puff up. And I used 1 c sugar
Looking forward to making these. I don't have allspice what can I substitute for that? Or can I make them without the allspice and they'll taste okay?
Hi Elaine, if you don’t have allspice, you can basically make your own. Just mix equal amounts of cinnamon, clove and nutmeg powders to total the amount of allspice the recipe calls for. For simplicity: In a small cup, mix well 1/4 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg. Then use 1/2 teaspoon of the mixture for this recipe and save the rest, if you like, it won’t be much. The spices are what give this cookie its distinct flavor. Enjoy! 😀
Tina, I making my second batch of lemon cookies this morning. They are coming out beautiful. I also made the amazing cookies this morning. Next I’m going to do the chocolate. The only Cookie I could not find maybe you can do it next cidei would be the fig cookies. I don’t know how to say or spell ir in Italian. That would be awesome if you had a recipe for those as well. Thanks so much for your website. I love your cookie recipes just brings me a little closer to my friends near and far.
Hi Elaine, thanks so much for your kind words! I’m so happy you’re making the cookie recipes I posted 😊 I do have a filled cookie recipe my mother used to make during the holidays, only the filling is made with finely chopped raisins, prunes, walnuts and a little shot of vermouth. They’re super delicious! I’ll go find it and see if I can post it sometime soon. Glad to hear you’re enjoying the cookies you’ve made so far 😀
What temperature
325° Fahrenheit :)
Oh my gosh these are just simple ingredients and simple to make. Wish you had done this video sooner but I'm going to make these for this Christmas Thank you so much Tina
I’m so glad you like the recipe, Elaine! Enjoy the cookies :)
Can you substitute milk with buttermilk
What's the name of that background music??
do you have a recipe for a chocolate version?
These look great!!! Except where's the black pepper???
Can’t wait to try these. What are they called in Italian? Thanks in advance.
Hi, Giuseppe! Thanks for planning on trying out this recipe. They’re called Anginetti cookies. Enjoy!
Gotta say tyvm for the video. Pie came out perfect on my first try. Making another this weekend just because of how delicious it was
This makes me so happy! Thanks for your wonderful review and for trying out the ricotta pie recipe!
Fan forced or not?
Either method works, depending what type of oven you have. Fan forced (convection) is 35-40 minutes bake time. If no fan (conventional), bake for about 1 hour until ricotta filling is firm.
@@tinasplate thank you. I made it and the cake came out like custard and tasted like eggs😭
Fantastic recipe thanks for sharing
Thanks! Enjoy!
Hi Tina! What do you think about cooking this pie in the air fryer? If so, what temp and timer would you suggest?
Amazing
Thank you!!
Hello! Can I make this without eggs?
I haven’t made these without eggs, so not sure. They might not be moist or rise properly while baking in the oven. The only thing I could suggest you try would be a good egg substitute or you can use 1/4 cup plain yogurt for each egg replaced. I’d cut down the recipe in half to test it first. If you do, let me know how they turn out! 👍😃
@@tinasplate omg they came out so good! I have an egg allergy thank you so much for this
You’re welcome! I’m so happy you’re able to enjoy the cookies now. Thanks so much for letting me know! 😘
G'day, Tina! These look and sound so yummy. I definitely want to try making them, but only a half recipe. Would you advise lining the baking sheet with parchment paper?
Hi, Linda! These cookies are easy to remove from the cookie baking sheet, but I don’t see any reason why you can’t use parchment paper if you prefer to bake them that way. Thanks for trying out the recipe. Enjoy the cookies! :)
I wonder if you could add cocoa powder to make it chocolate or lemon zest to make a hint of lemon flavor?