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Royal Icing
Cream together butter and sugar until light and fluffy. About 2 minutes, scraping down the sides.
Beat in egg one at a time, mixing well after each addition. Mix in the vanilla extract, lemon extract, and zest if using.
In a separate bowl, combine flour, baking soda, and salt
Add all the dry ingredients into the creamed mixture and mix in low until just combined. Scrape down the bowl and mix on medium for 15 seconds. Press dough into a dish, wrap in plastic, and registration for at least 1 hour, Can be made ahead or frozen for 3 weeks.
Roll dough into flowers space to ¼" thick. Cut out and place on parchment paper lined cookie sheets 1" apart.
Bake at 350°F for 8-12 minutes until golden brown.
Cool on baking sheet completely.
Make the icing. In a stand mixer fitted with the whisk, stir confectioners sugar, meringue powder, water and extract on low until blended. Turn up the speed to medium-high and mix until light and fluffy, about 3 minutes. It will be thick, which can be glue for houses. It can be ruined with more water. Keep covered when not in use to avoid the crust.