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Lemon Ring Cookies Recipe
|All purpose flour||150 Gram (1 Cup)|
|Baking powder||1 Teaspoon|
|Cornstarch||100 Gram (Scant 1 Cup)|
|Butter||100 Gram (8 Tablespoon)|
|Sugar||100 Gram (1/2 Cup)|
|Lemons||2 , peel grated|
|Powdered sugar||125 Gram, sifted (Generous 1 Cup)|
|Lemon juice||3 Tablespoon|
|Chopped pistachio nuts||50 Gram (1/2 Cup)|
Serving size: Complete recipe
Calories 2942 Calories from Fat 986
% Daily Value*
Total Fat 113 g174.1%
Saturated Fat 57.2 g286.2%
Trans Fat 0 g
Cholesterol 585.2 mg
Sodium 436.5 mg18.2%
Total Carbohydrates 463 g154.4%
Dietary Fiber 15.7 g63%
Sugars 226.3 g
Protein 33 g66.5%
Vitamin A 65% Vitamin C 187.5%
Calcium 58.4% Iron 65.2%
*Based on a 2000 Calorie diet
Melt butter; cool slightly in a medium bowl.
Stir in sugar, egg yolks and lemon peel.
Add to flour mixture; mix to a smooth dough.
Cover and refrigerate until firm.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Using a 2-1/2-inch (6-cm) fluted cutter, cut out circles from dough.
Cut out center of each circle using a 1/2-inch (1-cm) fluted cutter.
Roll out centers to make more cookies.
Place ring cookies on baking sheets.
Bake 10 minutes or until golden.
Cool slightly on baking sheets then lift off with a spatula.
Cool on a rack.
To make frosting, blend powdered sugar and lemon juice in a small bowl.
Spread frosting over cooled cookies.
Decorate with pistachio nuts before frosting sets.