• Preheat the oven to 350°F. Line baking sheets with parchment. Double pan them and set aside.
• Whisk together the flour, baking powder, and salt. Set aside.
• Cream the butter and sugar until light. Add the eggs, one at a time, beating until completely combined.
• Add the lemon zest and lemon extract.
• Add the flour and mix until combined.

Stamped Cookies

• The dough balls must be cold for the stamp to work well. Scoop balls of dough with a #70 disher. Roll the scoops into balls and roll the balls in sanding sugar. Press the stamp into sugar and then flatten the balls with the cookie stamp. Carefully, remove the cookie by peeling it off the stamp.
• Double Pan and bake 16 to 18 minutes, the cookies are a medium golden brown.

Cut-Out Cookies

• Divide the cold dough into 4 pieces. Keep the other pieces refrigerated and, working with one piece at a time, place it between sheets of waxed paper and roll to about ¼ inch thick. Cut out cookies as desired.
• Refrigerate or, better yet, freeze the cookies until hard. The cookies can easily be lifted off with a spatula. The edges will be clean and sharp.
• Top with sanding sugar. Use a Double Pan and bake 16 to 18 minutes, the cookies are a medium golden brown.
• Yield:  Depends upon the size of the cookie cutter.

Roll Cookies

• Roll the dough into several logs about 1 ½ inches in diameter. Chill until firm.
• Slice about ¼ inch thick, dip tops into sanding sugar.
• Double Pan and bake 16 to 18 minutes, the cookies are a medium golden brown.