Preheat your oven to 325°F (163°C) and sift together flour, corn starch, baking powder, and lemon zest in a medium bowl. Set aside.

In a large bowl, cream together butter, shortening, and sugar until light and fluffy, about 3-4 minutes.

Add egg, vanilla extract, and almond essence, mixing until smooth.

Gradually add the dry mixture to the wet, mixing on low speed until no streaks remain.

Roll the dough out to 1/4 inch thick and use a bunny cookie cutter to cut shapes.

Bake for 9-10 minutes, until edges are set and centers are pale. Cool on a wire rack.

Prepare the frosting by beating softened butter, powdered sugar, milk, and vanilla until spreadable.

Frost cooled cookies and decorate with sprinkles and sugar pearls.