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1 cup Sugar
½ cup Butter
1 tablespoon Lemon Zest
4 tablespoon Lemon Juice
3 Eggs
3 cup Flour
In large bowl of an electric mixer, beat sugar and butter. Add lemon peel and juice; mix to blend. Beat in eggs, 1 at a time, until smooth. Gradually stir in flour, mixing well. Cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. For easier handling, chill the dough before you form the ring shaped cookies. Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces.
With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1 inch apart on a greased baking sheet. Sprinkle with sugar. Bake in a 300f oven until golden, 35 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days.
½ cup Butter
1 tablespoon Lemon Zest
4 tablespoon Lemon Juice
3 Eggs
3 cup Flour
In large bowl of an electric mixer, beat sugar and butter. Add lemon peel and juice; mix to blend. Beat in eggs, 1 at a time, until smooth. Gradually stir in flour, mixing well. Cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. For easier handling, chill the dough before you form the ring shaped cookies. Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces.
With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1 inch apart on a greased baking sheet. Sprinkle with sugar. Bake in a 300f oven until golden, 35 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days.
