• Preheat oven to 375℉. Line a baking sheet with parchment paper.
• In a medium bowl, mix together cake flour, salt, and baking powder until well combined. Set aside.
• In another medium bowl, using an electric hand mixer, beat together sugar and butter until creamy.
• Add eggs and mix until incorporated. Add lemon zest and vanilla extract and mix well.
• Gradually add the flour mixture and milk alternately, starting and ending with flour, until fully incorporated.
• Scoop cookie dough into ¼ cup portions onto the prepared baking sheet.
• Bake for 13-15 minutes, until edges just begin to brown and center of cookie is no longer wet. Remove from oven and cool completely on a wire rack.

To make the white glaze

• In a small bowl, combine confectioner's sugar, almond extract, and milk until smooth.

To make the chocolate glaze

• In another small bowl, combine the confectioner's sugar, cocoa powder, and milk until smooth.

To glaze the cookies

• Frost ½ of the underside of each cooled cookie with white icing using an offset spatula. Let cookies set to dry for 10 minutes.
• Frost the 2nd half of the cooled cookies with an offset spatula using the chocolate icing. Let cookies rest until icing sets, 1-2 hours.