1. Preheat your oven to 375F.

2. Cream the sugar and butter together until fluffy, add the eggs one at a time along, and then add the extract. Scrape your bowl if needed to make sure everything is smoothly mixed and incorporated. Whisk the flour, baking powder and salt together in a separate bowl. Add it gradually to the creamed mixture and mix just until a dough forms and pulls away from the sides of the bowl.

3. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Bake on parchment lined baking sheets until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheets. Transfer the logs to a cutting board. Slice on the diagonal in generous 1/2 inch slices - this is easiest by using a straight down chopping motion with a good santuko or chef’s knife. Place them with the cut side up on parchment lined baking trays and bake another approximately 16-20 minutes or until slightly browned, turning over half way through the baking. Cool completely on a wire rack.