In large bowl, with mixer at low speed, beat sugar and eggs until blended. Increase speed to high; beat until creamy. Reduce speed to low; add flour, grated orange peel, cinnamon, allspice, baking powder, lemon extract, and cloves and beat until well combined, occasionally scraping bowl with spatula.
Cut dough into 4 pieces and with lightly floured hands shape into balls. Wrap each in plastic wrap and freeze 1 hour or refrigerate overnight.
Preheat oven to 400°F. Grease large cookie sheet.
Working in batches, remove 1 ball of dough from the refrigerator.
On well-floured surface with heavily floured rolling pin, roll 1 piece of dough into a 10" x 6" rectangle. With a floured pastry wheel or sharp knife, cut each strip crosswise into 6 strips, then cut each strip crosswise into 10 pieces. Place cookies, about 1/2 inch apart, on cookie sheet.
Bake cookies 8 to 10 minutes until lightly browned. Remove cookies to wire racks to cool. Optionally you can lightly dust with Confectioner's sugar. Repeat with remaining dough.