Speculaas (belgian Spice Cookies)

Preheat oven to 350F. Grease 2 large baking sheets. In a medium bowl, combine flour, baking powder, spices, salt and pepper; set aside. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add lemon zest and eggs, one at a time beating well after each addition. Add flour mixture 1/2 cup at a time, blending well after each addition. Turn dough onto a well floured surface and form into a ball. Cover and let stand 5 minutes. If using Speculaas molds, generously dust molds with flour making sure flour gets into the crevices. Invert molds and tap out excess flour. Press dough into molds; level off with a thin-bladed knife. Unmold by inverting the mold over the prepared cookie sheet and firmly tapping. If necessary, use the tip of a knife to loosen the edge of the dough. To roll out the cookies, work with half the dough at a time. On a floured surface, roll one half of dough out into an 18x7 inch rectangle 1/4 inch thick. Cut into 2x3 1/2 inch rectangles or using a cookie cutter, cut into desired shapes. arrange cookies 1 1/2 inches apart on prepared cookie sheets. If desired, brush tops with egg glaze. Bake until golden brown, 6-12 minutes depending on the thickness and size of the cookie. Cool on racks. Store in an airtight container at room temperature 1 week. Can be frozen for longer storage. Makes about 3 dozen cookies. Variation: Add 3/4 cup finely ground almonds to the flour mixture.