Stamped Holiday Orange Cookies

In large bowl, beat eggs at high speed until thick and pale yellow, about 8 minutes. With mixer on low, add sugar. Increase speed to high and beat 2 minutes. Add butter, one piece at a time, until incorporated. Beat in zest, extract and salt; beat on medium-high 10 minutes. Reduce mixer speed to low; gradually add flour just until incorporated. Transfer dough to a floured surface; knead about 10 times until smooth and satiny. Divide dough in half, then wrap each half in plastic wrap and refrigerate 1 hour. Line 2 baking sheets with parchment paper, nonstick foil or reusable nonstick liners. Roll dough with a regular rolling pin to about 3/8 inch thick. If using a springerle rolling pin, dust pin with flour. Slowly roll the springerle rolling pin once, firmly and evenly, over surface of dough to create clear impressions. With a pizza cutter or sharp knife, cut along lines in dough to make individual cookies. Transfer the cookies to prepared baking sheet(s), 1 in. apart. Let stand, uncovered, at room temperature overnight to dry. If using round ceramic or wooden stamps, lightly brush the impressions in the stamps with vegetable oil. For each cookie, roll 1 scant Tbsp dough into a ball; flatten into a 1 1/2-in. circle. Firmly press stamp into circle until dough is 1/4 in. thick. Remove stamp; with spatula, transfer cookies to prepared baking sheet(s), 1 in. apart. Let stand, uncovered, at room temperature overnight to dry. Reroll, imprint and trim dough scraps and remaining dough. Let cookies dry, uncovered, at room temperature, overnight.