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“Great with coffee or tea!”
READY IN:
1hr 25mins
SERVES:
16
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended.
  2. Add lemon peel and juice; mix to blend.
  3. Beat in eggs, 1 at a time, until smooth.
  4. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days.
  5. For easier handling, chill the dough before you form the ring-shaped cookies.
  6. Divide dough in half. Cover and chill 1 portion.
  7. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope.
  8. Overlap ends of each rope slightly to form a ring.
  9. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35-40 minutes.
  10. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough.
  11. Serve or store airtight up to 10 days.

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