• 1 1/2 c. butter
• 1 1/2 c. granulated sugar
• 1/2 c. powdered sugar
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1 Tbsp lemon zest
• 5 c. flour
• 2 tsp baking powder
• 1 tsp salt
• Powdered sugar, for rolling

1. Preheat oven to 400 degrees.
2. Cream butter and sugars in a mixer for 5 minutes.
3. Add eggs one at a time, mixing thoroughly.
4. Add vanilla, almond, and lemon zest.
5. Sift in flour, baking powder, and salt a little at a time.
6. Do not over mix, this process should take about one minute.
7. Chill dough for up to a week in the fridge, or roll out and cut right away.
8. Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.
9. Wait until cookies are cooled before icing.

I found that this recipe made 30-32 big, thick cookies. Ashlee says 80, so I think it's just the size and thickness of the cookie. From a food blog