In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1 at a time, until smooth. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. For easier handling, chill the dough before you form the ring-shaped cookies. Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300 F. oven until golden, 35-40 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days.
Sunset magazine, date unknown From: firstname.lastname@example.org (Shelley Rodgers)