1. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer with paddle attachment, beat butter and sugar until whipped. Add egg, vanilla extract, almond extract, and lemon zest. Add buttermilk and beat again on low speed until combined.
3. Add flour, baking soda, and salt. Beat until a smooth batter comes together.
4. Drop 2 tablespoons worth of the batter onto the prepared baking sheets and bake the cookies for about 12-15 minutes, until they are slightly golden around the edges. Carefully transfer the cookies to a cooling rack while preparing the icings.

For the icings:

1. For the vanilla icing whisk together, 1½ cups confectioner's sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, and 1 tablespoon hot water. The icing should be smooth but spreadable.
2. For the chocolate icing whisk together 1½ cups confectioner's sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, ¼ cup cocoa powder, and 2 tablespoons hot water. Since there is cocoa powder adding to this one, you may need to adjust the about of hot water you need to achieve a smooth, spreadable consistency.
3. Once the cookies have cooled, spread vanilla icing on half of each cookie and chocolate on the other half.
4. To store, let the cookies set for about half an hour before storing in an air tight container.