Yield: 3 dozen
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| 6 tablespoons | Butter,unsalted (3/4 stick) at room temperature |
| 2 teaspoons | Vanilla |
| 1 tablespoon | Butter |
| 3 cups | Powdered sugar, sifted |
| 2 tablespoons | Water |
| 1 teaspoon | Lemon peel, grated |
| 3 larges | Eggs |
| 2 cups | Flour, all-purpose |
| 2 teaspoons | Baking powder |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Vanilla |
COOKIES
ICING
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 ⅜" 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.
From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{) Submitted By ROBERT WHITE On 05-06-95