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1
Preheat oven to 350F.
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2
Line 2 baking sheets with foil.
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3
Using electric mixer, beat sugar, unsalted butter, vanilla extract and grated lemon peel in large bowl until blended.
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4
Add eggs 1 at a time, beating well after each addition (mixture may appear curdled).
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5
Continue beating 1 minute.
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6
Combine flour and baking powder in small bowl.
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7
Add to butter mixture and stir to form soft sticky dough.
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8
Spoon dough into pastry bag fitted with 3/8-inch-wide round tip.
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9
Pipe 2-inch-diameter rings onto prepared sheets, spacing apart.
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10
Using fingertips dipped into water, press ends of each ring together into smooth ring.
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11
Bake until golden brown, about 20 minutes.
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12
Meanwhile, prepare icing.
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13
Melt butter in heavy medium saucepan over low heat.
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14
Add sugar, 2 tablespoons water, lemon juice and vanilla extract and whisk until sugar melts and mixture is heated through.
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15
Thin with more water if icing is too thick to brush.
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16
Remove cookies from oven.
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17
Immediately brush warm icing over hot cookies.
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18
Cool iced cookies on sheets 2 minutes.
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19
Transfer on rack and cool completely.
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20
(Can be prepared 1 day ahead.
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21
Store in airtight container.)
