Set Oven to 350°F
Mix all dry ingredients including lemon zest in a mixing bowl and turn over onto a clean countertop.
Form dry ingredients into a 'volcano-shaped' pile.
Use hands to mix in softened butter into dry ingredients. Continue to knead ingredients to form a dough ball.
**If the mixture is too dry to form into dough ball add one whole egg to the mixture - If it is still too dry add second whole egg**
Wrap dough ball in plastic wrap and put in the refrigerator for one-half hour.
Remove dough ball from the refrigerator and dust clean countertop with flour.
Spray cookie molds with cooking spray.
Pinch a small portion of dough from the ball and roll on the floured countertop to form a mini dough ball.
Press the mini dough ball into cookie form making sure to press into all corners of the form.
Press one last time in the middle of the cookie form to create a small divot to ensure cookies will take the shape of the form.
Bake for 15 minutes cookies edges will be crisp and the dough should be hard, not soft or springy.
Allow to cool for 2 minutes then tip the forms over to release cookies.
Place cookies on your favorite Christmas platter and generously dust with sugar.