• In a medium bowl mix flour, baking powder, nutmeg, and salt. Set aside.
• With an electric mixer on high — cream butter, sugar and lemon zest in a large bowl until light and fluffy, about three minutes. Add egg, vanilla, and lemon juice—mix until just combined, a minute or two.
• Reduce mixer to low; add the flour mixture in three batches, making sure each is just incorporated before moving to the next. Dough may be a bit sticky but soft and smooth too.
• Divide dough in half, flatten to 1-inch disks, wrap and refrigerate for one hour or overnight.
• Preheat oven to 375°F.
• Using a lightly floured work surface, standard rolling pin, and one dough disk— roll to slightly above 1/4" thick. If embossing, lightly flour the pin, tap once against the counter, then apply medium pressure, and pass one time across. Re-flour and pass again through only un-embossed dough. Dip the cookie cutters in a light dusting of flour to prevent sticking, then cut shapes. If needed, re-flour along the way. Place the shapes on a cookie sheet fitted with parchemnt or a Silpat leaving about a 1/2 to 3/4 inch space between each cut shape.

  * I used a Silpat to make these cookies. Parchment or a light greased pan may need more or less baking time, so keep watch close to the finish time.

  Embossed cookies tend to catch lemon sugar within the grooves. For un-embossed cookies, lemon sugar is exceptional.
• For softer cookies -

  Bake until the center is puffy, about 8-10 minutes. Remove BEFORE the edges begin to brown.

  For crisper cookies -

  The edges may begin to brown. Because ovens vary, it's important the cookies don't dry, crack, or over-bake. Bake about 10-13 minutes.
• Remove and let stand a few minutes, then transfer to cool on a wire rack.

Quick and Dirty Chocolate Melting and Dipping

• For one dough disk: melt a half bag of chocolate chips or 6 ounces uniform chopped chocolate

  For two dough disks: melt a full bag of chocolate chips in a microwave safe bowl. Start with 1 minute on high, then for 20 second bursts, stirring after each interval. Ready is when the chocolate is almost completely melted. Stir the rest of the way until melted and a lifted spoon streams chocolate.
• Dip half the cookie in the chocolate, then (so the cookie lays flat once dry) scrape the bottom lightly against the edge of the bowl. Sprinkle with sanding/turbinado/raw sugar or sprinkles, then lay on a wire rack until set.
• Eat! Share! Love!