Total Calories: 69
1 Set aside 1/3 cup of the sugar.
2 In the large bowl of an electric mixer, beat the butter with the remaining 2/3 cup of sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks one at a time. Add the lemon and orange zests and vanilla extract and beat, scraping the sides of the bowl, until smooth, about 2 minutes more.
3 Stir in the flour and salt until well blended. Shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour up to overnight.
4 Preheat the oven to 325°F. Grease 2 large baking sheets. Cut the dough into 6 pieces. Divide each piece again into 6 pieces. Roll each piece into a 4-inch rope, shape into a ring, and pinch the ends together to seal. Place the rings 1 inch apart on the prepared baking sheets. Brush lightly with the egg white and sprinkle with the reserved 1/3 cup of sugar.
5 Bake 15 minutes or until lightly browned. Have ready 2 wire cooling racks.
6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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