Yield: 4 dozen 1-1/2 inch heart cookies
In the bowl of a stand mixer fitted with paddle attachment (or using an electric hand mixer), beat butter for smooth. Add sugar, orange zest, lemon zest, and lime zest. Beat until well smooth and well incorporated. Scrape down sides of bowl as needed.
Add in orange juice, lemon juice, lime juice, and vanilla. Mix until incorporated.
Add in half of flour mixture. Mix on low speed until almost combined. Add in remaining flour and almond flour. Mix on low speed until there are no longer any dry streaks of flour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside.
Divide dough in half. Work with one half at a time. Roll dough to a thickness of 1/4-inch on a lightly floured work surface. Use1 1/2-inch heart cookie cutter (or desired cookie cutter shape and size), to punch shapes. Repeat with other dough half.
Place cutouts on prepared baking sheet, spacing them 1 inch apart. Bake for 8-10 minutes or until edges of cookies are lightly browned. Let cool in pan for 3 minutes minutes. Then, transfer cookies to wire rack to cool completely. Cookies can be frosted once cooled to room temperature.
Combine cream cheese, powdered sugar, citrus juices, and vanilla in a medium bowl. Use an electric hand mixer to beat until smooth. If desired, tint frosting with red food coloring. Spread frosting over cookies as desired.
The dough is so forgiving that you can roll the scraps together over and over and over again without messing with the integrity or quality of the dough.