Serves: 36
Total Calories: 69
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.
This Butter Rings recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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