Cream the softened butter and sugar with a hand held mixer in a medium bowl.
Add the egg, vanilla, lemon zest, and lemon juice.
Mix on medium speed until light and fluffy.
Add the flour, salt, baking powder, and baking soda.
Mix on low speed until just combined.
Scrape the dough out onto clean surface that has been lightly dusted wIth powdered sugar.
Top with additional powdered sugar.
Pat out and shape the dough into a rectangle with your hands and then sprinkle with more powdered sugar.
Dust a rolling pin with powdered sugar and roll out the dough to approximately ¼ inch thick using extra powdered sugar as needed to prevent sticking.
Use a Christmas tree cookie cutter (or free hand it) to cut out the arrowheads and place them onto a greased or parchment paper lined cookie sheet. Keep your dough scraps!
Cut off the little tree trunk and replace it with little trapezoids that have been cut free hand from the leftover dough scrapes, shaping as needed to resemble an arrowhead.
Bake at 350 degrees for 8-10 minutes or until the cookie is just starting to brown around the edges but the center is still soft and slightly doughy.
Allow to cool on the cookie sheet for 10 minutes then transfer to a cool surface to continue cooling for an additional 10 minutes.