Special equipment: a pasta roller or heavy rolling pin
; a pastry brush
For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer
fitted with the paddle attachment, cream
together the confectioners' sugar and butter
. Add the lemon extract, vanilla extract and eggs, and mix until the eggs
are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough
should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
Roll out the modeling chocolate using a pasta
roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter
(wiped clean with a paper towel), cut out the snowflake shapes.
For the syrup: Warm the corn syrup
in the microwave, 20 to 30 seconds, then stir in the almond extract
Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies
Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.