Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, beat together the softened butter and powdered sugar until totally combined. Beat in the salt, extracts, cardamom, and lemon zest.
Add the flour and use a large spoon or spatula to mix until a dough forms.
Scoop dough balls 1 Tbsp in size and roll each one smooth, evenly dispersing them on your baking sheet (they won’t spread much at all – all 18 fit on one sheet).
Bake at 325°F for 8-10 minutes. Meanwhile, prepare 1/2 cup of powdered sugar in a small bowl.
Once the cookies are done, allow them to cool on the baking sheet for 4 minutes, and then toss each cookie in the powdered sugar. Place them on a platter or cooling rack to cool.
If the cookies look like they need more powdered sugar once cool, you can toss them once more. Top cookies with fresh lemon zest, if desired.
Store leftover, cooled, cookies in an airtight container at room temperature.