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| 2 Tasse | Butter or margarine, softened |
| 1 Tasse | sugar stifted, powdered |
| 4 Tasse | all-purpose flour |
| 1/4 Teelöffel | salt |
| 2 Teelöffel | lemon extract |
| 1 | egg beaten |
| 2/3 Tasse | sugar |
| 2 Esslöffel | Butter or margarine, softened |
| 1 1/2 Teelöffel | lemon rind grated |
| 3 Esslöffel | lemon juice |
| 1 Teelöffel | Cornstarch additional powdered sugar |
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Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
Combine flour and salt; add to creamed mixture, beating well. Stir in lemon extract. Flour hands, and shape dough into two 16-inch rolls; wrap in wax paper, and chill several hours.
Unwrap rolls, and cut into '/4-inch slices; place on ungreased cookie sheets. Bake at 400" for 8 minutes or until browned. Cool on wire racks.
Spoon filling on bottom side of half the cookies, spreading evenly. Place a second cookie on top of filling, top side up, and sprinkle lightly with powdered sugar. Yield: 5 dozen.
Filling
Combine all ingredients in top of a double boiler, stirring until blended. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until thickened and smooth. Chill about 1 hour.
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