1. In a medium bowl, combine the flour, almond flour, baking powder, and salt and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 3-4 minutes.

3. Add in the lemon zest and eggs, one at a time, beating after each. Then add the almond and vanilla extracts.
4. Add the dry ingredients to the butter mixture, mixing until blended. Be sure to scrape down the sides of the bowl with a rubber spatula, so that all of the ingredients are thoroughly combined. Refrigerate dough for about 20 minutes, while you preheat the oven and make the icing.

5. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.

6. Working with half of the dough at a time, roll it out on a lightly floured surface to 1/2-inch thick. Cut out your shapes and then transfer to a baking sheet, 1-inch apart.

7. Re-roll scraps and dust with a bit more flour to prevent sticking. Bake until just barely golden brown on the bottom, about 10-11 minutes.
8. Allow to cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.

Make the Cookie Icing

1. Whisk together the powdered sugar, milk, vanilla, almond extract, salt, and a few drops of food coloring (if desired) until smooth. The icing should be just thin enough that when you lift up your spoon it falls off in smooth ribbons. Remove 1/4 of the icing in a smaller bowl and add 1/3-1/2 c more powdered sugar, so that the mixture is thickened up. Place the thickened icing in a piping bag and snip off 1/4″ tip. Pipe around the perimeter of your cookies to make an outline. Let dry for 15-20 minutes (while you pipe the rest of the outlines). Use the remaining thinner icing to fill in the outlines with a spoon, knife or offset spatula, and top with sprinkles immediately before the glaze dries. Let dry completely, and store in an airtight container for up to 3 days.