Springerle Cookies

• 3 large eggs
• 1⅓ cups (250 g) confectioners’ sugar

In a deep bowl, beat the eggs until lemon colored, then fold in the sugar and beat until light. Sift the flour and baking powder together twice. Add the lemon zest to the batter, then fold in the flour mixture. Form the dough into a ball and cover. Set in the refrigerator to ripen for 10 hours.

To use a springerle mold, first chill it in the refrigerator. Brush it lightly with olive oil