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YIELD: EIGHTY 2'/2-INCH COOKIES
4 cups all-purpose flour
1 tablespoon baking Powder
� teaspoon salt
4 eggs
2 cups sugar
Zest of 1 lemon, grated
� teaspoon mace
Confectioners' sugar
- 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 sheets 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.
� Cal. 46 Curb. 10g Protein lg Chol. 9g Fat .3g / � 6% (analyzed per cookie)
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