| 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. |
| 5 | Cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. |
| 6 | For easier handling, chill the dough before you form the ring-shaped cookies. |
| 7 | Divide dough in half. |
| 8 | Cover and chill 1 portion. |
| 9 | Divide other half into 8 equal pieces. |
| 10 | With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. |
| 11 | Overlap ends of each rope slightly to form a ring. |
| 12 | Place rings about 1 inch apart on a greased 14x17 inch baking sheet. |
| 13 | Sprinkle light with sugar. |
| 14 | Bake in a 300°F. oven until golden, 35-40 minutes. |
| 15 | Remove cookies from pans and let cool completely on racks. |
| 16 | Repeat with remaining dough. |
| 17 | Serve or store airtight up to 10 days. |
| 18 | sunset magazine, date unknown |
