Ingredients
1 cup butter, softened1/2 cup sugar3 large eggs, room temperature, separated2 teaspoons grated lemon zest2-1/2 cups all-purpose flourColored sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an “S”, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
