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In a large bowl, combine butter, and sugars. Beat at medium speed with an electric mixer until fluffy. Add egg, zest, and vanilla, mixing to combine.

In a small bowl, sift together flour, salt, and baking powder. Gradually add flour mixture to butter mixture, beating at low speed, until smooth. Divide dough into 2 balls, wrap with plastic wrap, and refrigerate for 1 hour.

Spray a baking sheet with nonstick cooking spray.

On a lightly floured surface, roll dough to 1⁄4-inch thickness. Cut with round, fluted 2-inch cutters, and place cookies on prepared baking sheet. Chill cookies for 15 minutes before baking.
Preheat oven to 350˚.

Bake for 10 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

Spread a very small amount of frosting (this will act as an adhesive) onto middle of cookie, and top with a butter mint. Spread a small amount of frosting onto butter mint; gently press a Lemon Coconut Macaroon onto butter mint. Garnish with Candied Lemon Zest and flower-shaped decorative sprinkles, if desired.

Note: Cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month. We used Lammes Assorted Sherbet Mints (butter mints). They can be purchased at specialty food stores or at lammes.com. We also used Matisse Decoratifs (flower-shaped decorative sprinkles). They can be purchased at fancyflours.com. You can use licorice instead of Candied Lemon Zest to form ribbons on bonnets, and you can also attach macaroons to cookies using pastel-colored frosting. Pipe frosting in a circle in the middle of cookie using a star tip, and then press macaroon onto frosting to attach.