HOW TO MAKE
Ingredients – 4 1/2 cups all purpose flour – 2 teaspoons baking powder – 4 eggs additional 1 for egg wash – 1 cup granulated sugar plus extra for topping – 3/4 cup vegetable oil – Zest of one lemon I used organic
– Scoop out portions (2 Tablespoons) of the dough on place on the floured surface. – Roll the dough piece into a 4-5 inch strand (1/2 inch diameter). – Form into an S and place on parchment lined baking sheet. – You could pull portions of dough and they could be between 3-8 inches long. – You could do a mix of small, medium and large cookies. Just bake the same shaped cookies on tray together so they’ll be ready at same time. If you bake large with a mix of the smaller shape, the small cookies will be ready sooner and then over bake. – Press gently to flatten a little. Continue shaping the rest of the cookies and place them about 1-inch apart.
– Let cool completely before storing. – Store at room temperature in an airtight container. – Alternately, place them in a zipped lock freezer bag (be sure all the air is squeezed out of it)or in an airtight container for up to 3 months. Defrost at room temperature before serving.