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Of all the cookies that grace Christine Albano's table at Christmas, the lemon ring-shaped ones -- ciambelle, in Italian -- are the most popular. Balance is key: Lemon zest is added to the buttery base, and lemon juice enlivens the nonpareil-flecked glaze. "We serve a big pile, and they're gone by the end of the meal."

Source: Martha Stewart Living, December 2009
Yield

Ingredients

For the Cookies

For the Glaze

Directions

Cook's Notes

Decorated cookies can be stored at room temperature for up to 3 days.

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192
  • Victoria M
    25 OCT, 2013
    A really great combination. I think the cookie is meant to bit bland as is, because it pairs perfectly with the sweet but tart glaze. I will definitely be making these again this Christmas!
    Reply
  • MKHunt
    19 DEC, 2011
    I made these last year and they were incredible. Soft and lemony. Perfect and so pretty in a cellophane bag with white satin ribbon. I am making them again tonight!
    Reply
  • Ducksgrl
    16 DEC, 2011
    I was looking forward to making these. A bit time consuming, and was sooo disappointed when it came out. It was super dry and not very lemony. I even added extra lemon zest and lemon juice. :( horrible. I don't even think the icing would have saved it. I threw it all away. Save your time and find another recipe. Such cute cookies. but yuck.
    Reply
  • samanthalenore
    23 JAN, 2011
    These were great! After reading the comments, I decided to add an extra 1/2 tsp. of lemon juice to the batter, and it really gave a great lemony flavor. With the glaze, this is a very pretty, tasty cookie. Not terribly sweet, so a great grown-up cookie.
    Reply
  • msabelka
    23 JAN, 2011
    These cookies were the hit of my Christmas basket this year. I've received several requests for more. Making another batch this weekend. :)
    Reply
  • kraftyczap
    18 JAN, 2011
    Made these this weekend. They were super cute looking, but the flavor was just ok for me.
    Reply
  • Galey
    26 DEC, 2010
    This looks like a cookie my family would love but I.m lazy and wonder if I can just roll in a ball and flatten somewhat and bake like that, It would be less work. Has anyone tried this, Love to know Thanks
    Reply
  • 1Toffy
    26 DEC, 2010
    2 sticks of butter is a 1/2 lb. or 8 oz. As 16 ounces is a pound. In the USA one stick of butter is 1/4 lb. This recipe calls for 2 sticks equaling one-half pound.
    Reply
  • Leopardess
    22 DEC, 2010
    Lol, sorry! That should've said package NOT. Pig! Not used to using a stylus to type in hunt
    Reply
  • Leopardess
    22 DEC, 2010
    MNice, 2sticks ARE 8oz! All 4 sticks are one pound ( the whole pig of butter) .
    Reply

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