COOKIES
1/2 c Sugar 1 ts Lemon peel, grated
6 tb Butter,unsalted (3/4 stick) 3 lg Eggs
-at room temperature 2 c Flour, all-purpose
2 ts Vanilla 2 ts Baking powder
-ICING-
1 tb Butter 2 tb Lemon juice
3 c Powdered sugar, sifted 1 ts Vanilla
2 tb Water
For cookies: Preheat the oven to 350 F. Line 2 baking sheets with
foil. Using electric Mixer, beat sugar, butter, vanilla and lemon
peel in a large bowl until blended. Add eggs one at a time; beating
well after each addition. (mixture may appear to curdle) Continue
beating for 1 minute. Combine flour and baking powder in a small
bowl. Add butter to flour and stir to form a soft sticky dough.
Spoon dough into a pastry bag with a 3/8″ round tip. Pipe 2″ diameter
rings onto baking sheets, spacing a bit apart. Using fingertips
dipped in water, smooth ends of each ring together into a smooth
ring. Bake until golden brown, about 20 minutes.
For Icing: Melt butter in a medium sauce pan over low heat. Add
sugar, 2 Tbsp of water, lemon juice and vanilla; whisk until sugar
melts and mixture is heated through. Thin with a bit more water if
mixture is too thick to brush.
Remove cookies from oven and immediately browsh with warm icing. Cool
iced cookies on sheets for 2 minutes. Transfer to rack to cool
completely.
Yields
3 dozen