Lemon Cinnamon Cookies

For the cookies:

4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies) or 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel

For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted


Instructions:

Preheat oven to 375 degrees.
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt.
Cut in butter till mixture resembles coarse cornmeal.
Add eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut into shapes with 2- or 3-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar.
Bake in a 375° oven for 8 to 10 minutes or till golden.
Remove to wire rack to cool.
Drizzle with melted chocolate.

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