Instructions: 1. In large bowl, with mixer at low speed, beat sugar and eggs until blended. Increase speed to high; beat until creamy. Reduce speed to low; add flour, grated orange peel, cinnamon, allspice, baking powder, lemon extract, and cloves and beat until well combined, occasionally scraping bowl with spatula. With lightly floured hands, shape dough into 4 balls; flatten each slightly. Wrap each in plastic wrap and freeze 1 hour or refrigerate overnight. (Dough will be very sticky even after chilling.)

2. Preheat oven to 400 degrees. Grease large cookie sheet. On well-floured surface with floured rolling pin, roll 1 piece of dough into 10" x 6" rectangle, keeping remaining dough in refrigerator. With floured pastry wheel or sharp knife, cut each strip crosswise into 6 strips, then cut each strip crosswise into 10 pieces. Place cookies, about 1/2 inch apart, on cookie sheet.

3. Bake cookies 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough.

Makes 20 dozen cookies.

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