In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lemon zest. Gradually mix in the dry ingredients until well blended.
Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour. Preheat oven to 350°.
On a lightly floured surface, roll out the dough to ⅛ inch thick. Cut the dough in to an egg shape. On half of the cookies, use a tiny chick cookie cutter to cut out a chick in the center of the egg..