OPTIONAL: 2 teaspoons turbinado sugar for sprinkling on egg wash
Preheat the oven to 350℉. Position rack to middle.
Line a large baking sheet with parchment paper.
In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
Add the oil, extract, and the zest. Combine well.
Remove bowl from stand.
Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
Scoop dough with medium sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams).
Roll out each piece in a 4-5 inch strand about 1/2 inch in diameter.
Place on parchment-lined cookie sheet and form into an S shape.
Brush tops of cookies with egg yolk mixture.
OPTIONAL: sprinkle with sugar
Bake for 15-17 minutes or until bottoms are lightly browned (this is a pale cookie).
OPTIONAL: During last minute of baking switch to broil (the tops will become slightly golden in color).
Transfer cookies to wire rack to cool.
If you prefer, feel free to whisk the batter manually.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.