Combine the butter and sugar in a large bowl and beat with a hand mixer until lighter in color and fluffy, about 3-4 minutes.
1 cup unsalted butter, ⅔ cup granulated sugar
Beat in the egg, vanilla, almond, and lemon/orange zest (if using) until well blended.
1 large egg, 1 teaspoon lemon or orange zest, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
In a separate bowl, whisk together the flour and salt.
2¼ cups all-purpose flour, ½ teaspoon kosher salt
Add the flour mixture to the butter mixture all at one time and mix on low speed until just incorporated.
Lay out a sheet of parchment paper or waxed paper and sprinkle a little flour on top.
Divide the dough equally into 2 portions (more if you have doubled the recipe).
Using lightly floured hands, hold 1 portion of dough and gently shape it into a disc.
Place the disc on the floured paper roll gently into a ¼-inch high oval or rectangle.
Lift the paper and place it on a cookie sheet.
Repeat the process until all the dough is used.
Tightly cover the pan of all the layers of dough and refrigerate for at least 2 hours (or overnight).
Once the dough has chilled, preheat oven to 350°F.
When ready to bake, take out one sheet of dough at a time and cut into the desired cookie-cutter shapes.
Place the cut-out dough on parchment-lined cookie sheets and bake for 10 minutes, or until the edges begin to turn.
Take out of the oven, remove from the baking pan and cool on a cooling rack.
Once completely cooled, the decorating fun can begin.