Preheat the oven to 375 degrees. Prepare several baking sheets by lining them with parchment paper and set aside.
In a large bowl, whisk together the flour and baking powder; set aside.
Add eggs, sugar, oil and lemon zest to your mixer bowl. Mix on low speed until combined.
Slowly add in the flour mix 1/2 cup portion at a time and mix on medium speed until you have a soft dough. Take care not to over mix the dough.
Dump out the dough onto a clean and lightly floured surface. Work the dough just a bit until it is smooth and cohesive.
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. I had 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.
In a small bowl beat the egg to make the egg wash. Brush each cookie with the egg wash.
Bake for 15-20 minutes and until golden brown. Depending on the size, some could be done sooner, so be sure to start checking them at about 13 minutes. Store in an airtight container.