| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | May 1995 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 6 | T | Unsalted butter, room |
| temperature | ||
| 3/4 stick | ||
| 2 | t | Vanilla extract |
| 1 | t | Grated lemon peel |
| 3 | Eggs | |
| 2 | c | All purpose flour |
| 2 | t | Baking powder |
| 1 | T | Butter |
| 3 | c | Powdered sugar, sifted |
| 2 | T | Water, or more |
| 2 | T | Lemon juice |
| 1 | t | Vanilla extract |
| 17 | Fat, 31 Other Carbohydrates |
INSTRUCTIONS
FOR COOKIES: Preheat oven to 350F. Line 2 baking sheets with foil. Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended. Add eggs 1 at a time, beating well after each addition (mixture may appear curdled). Continue beating 1 minute. Combine flour and baking powder in small bowl. Add to butter mixture and stir to form soft sticky dough. Spoon dough into pastry bag fitted with 3/8-inch-wide round tip. Pipe 2-inch-diameter rings onto prepared sheets, spacing apart. Using fingertips dipped into water, press ends of each ring together into smooth ring. Bake until golden brown, about 20 minutes. Meanwhile, prepare icing. FOR ICING: Melt butter in heavy medium saucepan over low heat. Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. Remove cookies from oven. Immediately brush warm icing over hot cookies. Cool iced cookies on sheets 2 minutes. Transfer on rack and cool completely. (Can be prepared 1 day ahead. Store in airtight container.) Makes About 3 Dozen. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 2747 Calories (kcal); 94g Total Fat; (30% calories from fat); 17g Protein; 469g Carbohydrate; 778mg Cholesterol; 1274mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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