In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy. Beat in eggs, one at a time and vanilla. Slowly, mix in flour, baking powder and salt, with the mixer running on low until almost incorporated. Divide the batter into 3 parts.
Finish mixing one completely and set aside. Add the lemon juice and zest to the second part, mix and set aside. Add the almond extract to the third part, mix and set aside. Wrap and label all dough and refrigerate for at least 1 hour before rolling out.
Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
Roll out dough to ¼ of an inch on a lightly floured surface, and chill again until firm, about 30 minutes. Cut out cookies into desired shapes, and freeze until dough is very firm, about 5 minutes.
Place the edible flowers onto the chilled lemon cookies just before baking. Press them in gently with the rolling pin.
Bake cookies for 12 to 15 minutes, depending on size. Allow to cool completely.
Drop food coloring into icing - swirl
Once the cookies are baked fill the vanilla jam sandwiches. Dip the cooled almond cookies into the marble icing. Set aside to set completely then build an epic cookie box using sprinkles, candies and your beautiful cookies.
Tip #1: Do not overmix your cookie dough, stop when the mix is just incorporated or they will be tough!
Tip #2: When you roll your cookie dough out to cut shapes freeze the rolled out dough on a cookie sheet before cutting out your shape. This will help keep the cookie cutter shapes clean and precise! Then freeze the shapes again and bake them while they are hard to keep the shapes true to the cutters in the oven!
Tip #3: Fill and ice cookies at least 6 hours before serving to allow proper time for icings and fillings to set.