Anginetti (Italian Iced Lemon Cookie)
Makes 2 dozen 

1/2 cup white sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter or margarine
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract
                   
1. Preheat oven to 350 degrees F. Line cookie sheet with
   parchment paper. 
2. In a mixing bowl beat sugar, vanilla, lemon peel and 6
   Tbls of butter with an electric mixer until well blended.
   Add eggs one at a time, beating well after each addition.
   Continue to beat for 1 min. 
3. Stir in flour and baking powder (will be a soft, sticky dough).
   Spoon dough into a pastry bag fitted with a 3/8" round tip. Pipe
   2" diameter rings onto the cookie sheet. 
4. With moistened fingertips, press ends of each ring together
   to form a smooth ring. 
5. Bake about 20 mins or until golden brown. 
6. To make icing: Melt 1 Tbl of butter over low heat. Add sugar,
   water, lemon juice and vanilla and whisk until sugar melts
   and mixture is heated through. Thin with more water if icing
   is too thick to brush. 
7. Remove cookies from oven and immediately brush warm icing
   over hot cookies. Cool iced cookies on sheet for 2 mins.
   Transfer to a rack and cool completely.