As a kid, I remember my Sicilian-born grandfather bringing the biggest box of Italian cookies to us whenever we visited family in Buffalo, NY. That bakery, The Virginia Bakery, is long gone and our trips to Buffalo have long since stopped, but the memory of of that box of treats remains among the fondest remembrances of our trips to visit relatives.

This Easter season, I was craving a reboot of those memories and, after watching Lidia Bastianich make ricotta cookies, put this recipe on my baking list. The original post comes from Lidia’s website and can be found here. Although not as beautifully shaped as Lidia’s, the bright lemony flavor was spot on.