Line a baking sheet with parchment paper. In the bowl of a mixer combine sugar, anisette or strega, lemon peel and 6 tablespoons of butter, beating until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip.

Pipe 2-inch diameter rings onto the parchment paper. Wet your fingertips press the ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown.

To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, anisette or strega and anise extract and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

Submitted by: CM