Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

Cover and refrigerate dough for at least 30 minutes. Dust a counter with flour and roll the dough to desired thickness.

Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. Keep in mind that the cookies won’t appear browned at all when they are done baking so don’t let them ove-rbake!

Cool the cookies completely on a wire rack before frosting.