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In a large bowl, cream together the butter, granulated sugar and powdered sugar for 3-4 minutes, until the mixture is light and fluffy.
Add the eggs, vanilla extract, almond extract (if using) and lemon zest; mix until thoroughly combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder and salt. Mix just until flour is incorporated and the dough is smooth and soft.
Press the dough into a thick disc on a sheet of plastic wrap. Wrap until fully covered and refrigerate for several hours (or up to 2 days).
When ready to bake, preheat the oven to 400 degrees F. If your oven bakes hot, reduce the temperature to 375 degrees F.
Lightly dust a counter with powdered sugar or flour and roll the dough to ¼-inch or slightly thicker. If the dough has been chilled longer than a few hours, let it rest at room temperature for 10-15 minutes to soften enough to roll out.
Cut the dough into shapes. Place the cookies several inches apart on parchment-lined baking sheets.
Bake for 7-8 minutes. DO NOT OVER BAKE! There should be no browning on the edges or the bottom of the cookies and the center of the cookies may look just slightly underdone.
Let the cookies rest on the baking pans for 2 to 3 minutes before removing them to a wire rack to cool completely.
Frost and sprinkle as desired.