Lemon Christmas Cookies

Cooking Instructions

Into a large bowl, sift the flour, baking powder, and salt. Set aside.

In a large bowl of an electric mixer, at high speed, beat the eggs for 5 minutes, until thick and lemon colored.

At medium speed, beat in the sugar, 2 tablespoons at a time, beating well after each addition. Continue to beat the egg mixture for 10 minutes after all the sugar has been added.

Remove the bowl from the mixer, and add the flour, lemon zest, and mace, stirring with a wooden spoon until well combined.

Divide the mixture into four equal pieces, wrap in plastic, and refrigerate until very cold, at least 3 hours.

Preheat the oven to 325. Line baking sheet with parchment paper. Lightly dust a pastry board and rolling pin with confectioners 'sugar. Remove one package of dough from the refrigerator; keep each of the remaining packages chilled until you are ready to work with it. Roll the dough out to about 1/8 inch thick. Cut out the cookies, and with a spatula, place them on the baking sheets. Bake for 12 to 15 minutes, or until just lightly golden. Remove to a wire rack and cool completely.

NOTE: For a shiny cookie, bake for 5 minutes, brush with lightly beaten egg white, and continue baking until done.