|Powdered sugar||1 Pound|
|Lemon extract||1 Teaspoon|
|Flour||1 Quart (sifted)|
Stir sugar and eggs (together) and stir one way.
Add the cinnamon and lemon and the 1 quart of flour or enough to roll.
Roll dough 1/2 inch thick.
Let stand overnight.
In the morning, invert each cake (they must have been cut with cutter into little cakes) and wet the center with sweetened water.
Bake in moderate oven. (Have the cutter about 1 or 1 1/2 inches wide.)