1 c  Sugar
1/2 c  Butter
1 tb Lemon zest
1/4 c  Lemon juice
3    Egg
3 c  Flour

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 14×17 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.