The Scottos bake up Italian holiday cookies

1. In a bowl stir together flour, baking powder, and mace to combine thoroughly; set aside.
2. In mixer bowl combine butter and sugar; beat until light and fluffy. Blend in vanilla. Add egg and beat again until fluffy. Gradually add flour mixture, beating until just well combined.
3. Enclose dough in plastic wrap and refrigerate until firm (1 to 2 hours or overnight).
4. Preheat oven to 325°F. Work with about half of the dough at a time, keeping remainder in refrigerator. On a lightly floured board or pastry cloth, roll out dough to a thickness of about ?-inch. Cut cookies into rounds or star shapes. Cut out the center of each cookie and then carefully transfer to lightly greased baking sheet. Place a “Candy LifeSaver” in the center and sprinkle with vanilla granulated sugar.
5. Bake until cookies are golden (10 to 12 minutes). Let stand for about 1 minute, then transfer to wire racks to cool.

1. Beat the egg yolks with 1 1/4 cup of the sugar until they are pale yellow in color and the sugar is dissolved. Beat the egg whites until soft peaks form, add the 1 1/4 cup of sugar a little at a time until all the sugar is added and dissolved. Fold the egg yolk and the egg white mixtures together.
2. Add your flavoring ingredients and vanilla.
3. Mix the flour, baking powder, and salt and fold into the egg mixture 1/4 at a time, it will become stiff at the end and should be finished with a wooden spoon.
4. Roll the dough into cylinders and place on a baking sheet lined with parchment paper. Bake in a 350º oven for 20 minutes. Remove the baked cylinders from the oven and let cool for 20 minutes.
5. Slice the cylinders into 1/2-inch slices on the bias. Arrange the slices on a baking sheet lined with parchment paper and return the cookies to the oven fore 10 more minutes until they are lightly browned and the edges are crisp. Remove from the oven and let cool. Can be stored in an airtight container for 2 months