This traditional ring-shaped butter cookie has been passed down through generations of Italian bakers.
They are flavored with lemon and lime for spring.
Makes 42 cookies
INGREDIENTS:
COOKIE
- 34 cup butter, softened
- 34 cup sugar
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 12 teaspoons freshly grated lemon zest
- 1 12 teaspoon freshly grated lime zest
- 1 teaspoon vanilla
- 2 12 cups all-purpose flour
- 1 teaspoon baking powder
- 12 teaspoon salt
GLAZE
- 1 12 cups powdered sugar
- 4 to 5 teaspoons fresh lemon juice
- 4 to 5 teaspoons fresh lime juice
- 1 12 teaspoons freshly grated lemon zest
- 1 12 teaspoons freshly grated lime zest
METHOD
STEP 1
Heat oven to 350°F.
STEP 2
Combine butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 tablespoon lemon juice, 1 tablespoon lime juice, 1 1/2 teaspoons lemon zest, 1 1/2 teaspoons lime zest and vanilla. Continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
STEP 3
Roll rounded teaspoonfuls of dough into 5-inch lengths on lightly floured surface with floured hands; press ends together to form rings. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until very lightly browned and set. Let cool 2 minutes on cookie sheets; remove to cooling racks.
STEP 4
Meanwhile, combine powdered sugar and enough lemon and lime juice in small bowl for desired glazing consistency; stir in 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons lime zest. Dip tops of warm cookies into glaze; place onto wire cooling racks, glazed-side up.
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