This traditional ring-shaped butter cookie has been passed down through generations of Italian bakers. They are flavored with lemon and lime for spring.
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3/4 cup Land O Lakes® Butter, softened
3/4 cup sugar
3 large Land O Lakes® Eggs
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 1/2 teaspoons freshly grated lemon zest
1 1/2 teaspoon freshly grated lime zest
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar
4 to 5 teaspoons fresh lemon juice
4 to 5 teaspoons fresh lime juice
1 1/2 teaspoons freshly grated lime zest
Heat oven to 350°F.
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.
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.
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.
This traditional ring-shaped cookie recipe has been passed down through generations of Italians, who have always known how to bake. During the fall holidays the cookies may contain orange juice and orange zest. This version boasts the fresh spring flavors of lemon and lime.
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