"These were good, but not great. I thought they would be divine... how can you go wrong with lemon and ricotta? And they were very lemoney, which I love. But -- as some other reviewers have mentioned -- they are more like little cakes than like cookies, i.e. soft and spongey, with no crunch at all. Also these cookies brown around the edges before they are really done cooking, so you have to cut off the edges on each cookie, which is really messy and more work than I am willing to put into these. I will look for another lemon cookie recipe.

"These were good, but not great. I thought they would be divine... how can you go wrong with lemon and ricotta? And they were very lemoney, which I love. But -- as some other reviewers have mentioned -- they are more like little cakes than like cookies, i.e. soft and spongey, with no crunch at all. Also these cookies brown around the edges before they are really done cooking, so you have to cut off the edges on each cookie, which is really messy and more work than I am willing to put into these. I will look for another lemon cookie recipe.

"These were good, but not great. I thought they would be divine... how can you go wrong with lemon and ricotta? And they were very lemoney, which I love. But -- as some other reviewers have mentioned -- they are more like little cakes than like cookies, i.e. soft and spongey, with no crunch at all. Also these cookies brown around the edges before they are really done cooking, so you have to cut off the edges on each cookie, which is really messy and more work than I am willing to put into these. I will look for another lemon cookie recipe.

"Love the intense flavors! Very festive & feeds a big crowd. I will do 3 things differently the next time. 1) will buy the half-sheet baking pan (13" x 18"). I used a pan that was too small, and the gingerbread came out too dry at the edges. I am surprised that the Foodnetwork or Bobby Flay did not include the pan dimensions in the recipe, as most home cooks do not have a half-sheet pan at home, nor, I think, do most people know the dimensions of a half-sheet pan. 2) will make the lemon curd as per the recipe rather than buy it. If you buy it lemon curd has the consistency of jello (you can cut it with a knife), but to be able to fold it into the whipped cream it needs to be like pudding, i.e. it needs to be home-made. My fault again. 3) would not reserve half of the whipped cream for on top. The plain whipped cream adds nothing to this dessert in my opinion. Even though I did not do things perfectly this time, it was still a wonderful dessert! and definitely better after a day or two.