Ciambelline-Italian Ring Cookies

My aunt on my Dad's side used to make some sort of hard ring cookie at Christmas.

I have no idea if this is close to her recipe, but I figured I would try it.

Ciambelline - Italian Ring Cookies

Ingredients 2- 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup orange juice
1/2 cup vegetable oil
turbinado sugar or granulated sugar-to roll the cookies in

Instructions

In a large bowl, whisk together the flours, baking powder, salt and cinnamon; set aside.
In a small bowl, whisk together the sugar, orange juice and oil.
Combine the wet ingredients with the flour mixture. Stir together until the dough comes together. The dough should be a little softer than a pasta frolla dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 20 minutes.
While the dough is resting, preheat the oven to 350 F and line your baking sheets with parchment paper. I lined two as you want to leave some space between the cookies as they spread while they bake.
Take out the dough from the refrigerator and put on a clean counter. Start to take out portions of the dough and roll them into cylinders about 5 inches long.
Roll each cylinder in some sugar and form into a ring by bringing the ends together and pinching them softly. Place each ring on the tray.
Bake for about 15-20 minutes or until golden.