Instructions

1. 1
   In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
2. 2
   Mix in the sugar, then add the salt to the liquid mixture.
3. 3
   Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.
4. 4
   Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
5. 5
   Make balls and place onto a greased or parchment-lined pan.
6. 6
   Top each cookie with a generous amount of cinnamon-sugar.
7. 7
   Bake in a 175°C (350°F) over for between 15-20 minutes.