Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream the butter. Add sugar and beat until fluffy, scraping the bowl as needed. Mix in the egg, vanilla extract, almond extract, and lemon zest.
Combine Mixtures: Gradually add dry ingredients in three parts, mixing until combined. Divide the dough into two balls, flatten into disks, wrap in plastic, and chill in the fridge for 2 hours.
Preheat Oven: Preheat to 350°F and line two baking sheets with parchment paper.
Roll and Cut Dough: Roll chilled dough on a floured surface to ¼-inch thickness and cut out shapes. Transfer to baking sheets.
Bake: Bake one sheet at a time for 10 minutes. Let cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.