Ingredients Jump to Instructions ↓

  1. 1 c Sugar

  2. 1/2 c Butter

  3. 1 tb Lemon zest

  4. 1/4 c Lemon juice

  5. 3 Egg

  6. 3 c Flour

  7. 1 cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in eggs,

  8. 1 at a time, until smooth. Gradually stir in

  9. 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least

  10. 3 hours or as long as

  11. 2 days. For easier handling, chill the dough before you form the ring-shaped cookies. Divide dough in half. Cover and chill

  12. 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

  13. 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a

  14. 300 F. oven until golden,

  15. 35-40 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days.


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