Lemon Rings
From noir 16 years ago
- 20 minutes to make
- Serves 36
A must...The intense lemon glaze on these cookies is really the most delectable thing about them. The lemon flavor lingers on your tastebuds just long enough after the cookie is gone, to have you pining for another. Read more Sit back, relax, and enjoy a cookie worthy of your morning coffee break. See less
Ingredients
- Dough: shopping list
- * 6 tablespoons (3/4 stick, 3 ounces) unsalted butter, softened shopping list
- * 1/2 cup (3 & 1/2 ounces) sugar shopping list
- * 2 teaspoons vanilla extract shopping list
- * 1 tablespoon grated lemon rind (zest) shopping list
- * 1/2 teaspoon salt shopping list
- * 3 large eggs shopping list
- * 2 cups (8 & 1/2 ounces) unbleached all-purpose flour shopping list
- * 1 & 1/2 teaspoons baking powder shopping list
- Glaze: shopping list
- * 1 tablespoon (1/2 ounce) unsalted butter shopping list
- * 1/4 cup (2 ounces) lemon juice, freshly squeezed preferred shopping list
- * 1 tablespoon (1/2 ounce) water shopping list
- * 2 teaspoons grated lemon rind (zest) shopping list
- * 1 teaspoon vanilla extract, or 1/8 teaspoon Fiori di Sicilia flavor shopping list
- * 3 cups (12 ounces) confectioners' sugar shopping list
How to make it
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease (or line with parchment) two baking sheets.
- To make the dough: In a medium-sized bowl, cream together the butter, sugar, vanilla, lemon zest and salt. Beat in the eggs, scraping the bottom and sides of the bowl. The mixture may look curdled, which is okay. Add the flour and baking powder, beating until smooth.
- Spoon the soft dough into a pastry bag fitted with a plain 3/8-inch round tip. Pipe rings, 2 inches in diameter, onto the prepared baking sheets. Wet your fingers and smooth over the place where the rings meet. If you don't have a pastry bag and tip, spoon the dough into a zip-top plastic bag, snip off one corner, and squeeze the dough out into rings.
- Bake the cookies for 15 to 20 minutes, until they're golden brown. While the cookies are baking, make the glaze.
- To make the glaze: In a small saucepan set over low heat, melt the butter, then stir in the lemon juice, water, lemon zest, and vanilla. Add the confectioners' sugar, stirring to make a smooth glaze. Heat and stir until the mixture is smooth and soft enough to brush on the cookies; if it's too thick, stir in additional water. Remove the glaze from the heat.
- Remove the cookies from the oven and immediately brush them with the warm glaze. Transfer them to a rack set over parchment or waxed paper, and let them cool completely.
The Rating
Reviewed by 9 people-
BIGtime fan of lemon...Great post, Noir !! TY :)
kukla
in Barrie, Ontario loved it
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Holy Toledo Noir! Someone gave you a *3* on this recipe??? HUH? These are awesome! I've printed it too! *Pink is pulling up a chair to her kitchen table and getting out her baking equipment, apron, snappin' on the radio, rolling up her sleeves...TIME...more
pink
in USA loved it
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Oooh, can I come for coffee tomorrow?? Do you have decaf?
jo_jo_ba
in Oshawa loved it
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