In a mixer fitted with a paddle attachment cream together butter, cream cheese and sugar until smooth.
On low speed add eggs one at a time.
Add vanilla and lemon zest, mix until combined.
Lastly add sifted ingredients and mix until all flour is incorporated.
Bake at 350 until just golden on edges. Transfer to cooling rack and cool completely before decorating.
Add powdered sugar to half and half in mixer with paddle attachment until you get desired thickness. You do not want this watery. (I like to start out with 1 cup of half & half to 2 cups of powdered sugar)
Tip: For rolling out dough I typically roll it between two pieces of parchment paper and chill for easier cutting/transferring to cookie sheets. Alternatively you can lightly flour your surface to roll out and cut.