BUTTER RINGS

Butter Rings image

Number Of Ingredients 9

1 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
3 large eggs yolks
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 egg white, beaten until foamy

Steps:

1 Set aside 1/3 cup of the sugar. 2 In the large bowl of an electric mixer, beat the butter with the remaining 2/3 cup of sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks one at a time. Add the lemon and orange zests and vanilla extract and beat, scraping the sides of the bowl, until smooth, about 2 minutes more. 3 Stir in the flour and salt until well blended. Shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour up to overnight. 4 Preheat the oven to 325°F. Grease 2 large baking sheets. Cut the dough into 6 pieces. Divide each piece again into 6 pieces. Roll each piece into a 4-inch rope, shape into a ring, and pinch the ends together to seal. Place the rings 1 inch apart on the prepared baking sheets. Brush lightly with the egg white and sprinkle with the reserved 1/3 cup of sugar. 5 Bake 15 minutes or until lightly browned. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves