In a medium bowl, combine the flour, salt and baking powder. Set aside
3
In the bowl of a standing mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color
4
While beating, gradually add the oil, lemon zest and vanilla extract
5
With the help of a spatula, incorporate the dry ingredients into the egg mixture until combined
6
Using a tablespoon, scoop up the dough making sure each scoop weighs exactly 20g. Then, lightly wet your hands and form even-sized balls of dough
7
Place the dough balls on a baking sheet covered with parchment paper and poke holes in the middle with the handle of a wooden spoon (humidify it regularly so that it doesn’t stick to the dough) to form a hole that is about 1 1/2 cm wide
8
Brush the top of each cookie with the egg wash and sprinkle with the extra sugar. Bake for 15 minutes or until the cookies are lightly golden