1/2 cup white sugar
2 teaspoons baking powder
6 tablespoons softened unsalted butter
1 tablespoon butter
2 teaspoons pure vanilla extract & later 1 teaspoon pure vanilla extract
3 cups sifted powdered sugar
1 teaspoon freshly grated lemon peel
2 tablespoons water
2 tablespoons lemon juice
2 cups flour
Preheat the oven to 350 degrees and line cookie sheets with parchment paper.
In a large bowl, cream the sugar and six tablespoons butter together until light and fluffy.
Add the vanilla and lemon peel.
Beat in the eggs one at a time, mixing well after each addition.
In a small bowl, whisk together the flour and baking powder, then add to the butter mixture to form a very soft dough.
Spoon the dough into a pastry bag with a three-eighths-inch round or star tip.
Carefully pipe rings onto the prepared cookie sheets.
Using a little bit of water, smooth the rings where they join to make a seamless circle.
Bake 16 to 18 minutes or until golden brown.
Melt the one tablespoon of butter over low heat in a small heavy saucepan.
Add the sugar, water, lemon juice and vanilla and whisk until the sugar melts.
Remove the cookies from the oven and quickly brush hot icing over them.
Cool the iced cookies on the cookie sheets for three minutes.
Carefully transfer to a wire rack and cool completely.