Beat the eggs with the whisk attachment until foaming in an electric mixer. Slowly add in the powdered sugar and whip on medium speed for 10-15 minutes until the mixture is thick and resembles a buttercream. In the last 5 minutes, add the pinch of baking powder, and the kirsch or other flavoring.

Slowly add in the flour, whipping on low-medium speed. Then wrap well with plastic wrap touching the surface and chill several hours or overnight.

Roll out small pieces at a time on a cornstarch-dusted surface to 1/4 inch (6mm) thick. Dust the top lightly with cornstarch and press the mold into the dough. Cut around the design, and lay on a cornstarch dusted surface to rest for 12-24 hours, avoiding a drafty or humid area.

When ready to bake, preheat oven to 145C/290F. Place each cookie on a damp paper towel for about 30 seconds to moisten the bottom of the cookie and then transfer to a parchment lined tray (this can be sprinkled with a seasoning of choice).

Bake for 18-20 minutes. The cookie will rise on a little foot, and be just slightly brown on the bottom when done. (If baking two trays at a time, be sure to flip the trays halfway through).

Keep in an airtight container at room temperature for 3 to 5 days, or light dry and use as ornaments.