In a large mixing bowl with the mixer running at low speed, cream together the sugar and butter. With the mixer running, add the egg, vanilla and lemon zest and mix until well blended.

In another large bowl, sift together the flour, salt and baking soda.

With the mixer running, slowly add the flour mixture to the creamed mixture. Slowly add the cream and mix to combine.

Chill the dough in the refrigerator overnight. Place a sheet of waxed paper on the counter. Put a portion of the dough on top of the waxed paper. Place another sheet of waxed paper on top of the dough and roll it out to a thickness of ¼". Cut the cookies into decorative shapes and place on the cookie sheet. Bake the cookies for about 10 minutes. Cool on racks before icing and decorating.

Attach the beater or whisk to the mixer. Add the butter to the mixing bowl and beat until light and fluffy. Slowly add the powdered sugar until the mixture is a spreadable consistency. You may need to add additional powdered sugar. Separate the icing into small batches. Place each batch of icing into a small bowl and add food coloring. Stir to mix. Reserve the icing, covered, until ready to decorate the cookies.