Preheat oven to 375°F and line cookie sheet with parchment paper
In a food processor combine flour, sugar, baking powder, and salt.
Add in chilled butter and shortening, and pulse until it has a wet sand appearance (about 10 pulses).
If your processor is large enough continue to use it, but if not, pour wet sand into a large bowl and continue with recipe using a wooden spoon to mix.
Add eggs, 1 tsp almond extract, vanilla, and lemon zest.
Combine until dough is formed.
Scoop with a small cookie scoop (1 Tbsp) and roll into 1 inch balls. Place on parchment-lined cookie sheet.
Bake for 12-14 minutes or until lightly golden brown and slightly cracked.
Allow cookies to cool completely and then dip upside down in glaze and turn over to set.