1/2 cup sugar
6 tablespoon butter,unsalted (3/4 stick) at room; temperature
2 teaspoon vanilla
1 teaspoon lemon peel, grated
3 large eggs
2 cup flour, all-purpose
2 teaspoon baking powder
1 tablespoon butter
3 cup powdered sugar, sifted
2 tablespoon water
2 tablespoon lemon juice
1 teaspoon vanilla
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.
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