In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated.
Refrigerate the dough for at least an hour, preferably overnight.
Heat the oven to 350°F. Divide the dough into smaller balls and roll out ¼ to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8-12 minutes, depending on thickness. Let cool before icing or decorating.
Mix first 4 ingredients together until blended and smooth. Divide into smaller containers and add food coloring as desired. Use paint set size brushes to decorate as you wish.
36 servings