Preheat oven to 400°F.
Cream butter and sugars in a mixer for 5 minutes. Add in eggs one at a time, mixing thoroughly.
Add in vanilla, almond, and lemon zest. Beat for 10 seconds. Add in baking powder and salt, beat again.
Add in flour 1 cup at a time, mix for 15 seconds between each addition. Do not over mix.
Chill dough for up to a week in the fridge, or roll and cut right away. At this point, I split the dough in half and added Wilton icing gel in Kelly Green to one portion. I then flattened each dough ball into a disc and wrapped in plastic wrap to store in the fridge overnight.
Bake on parchment lined cookie sheet for about 7 minutes, or until golden brown on the bottom.