Filled Lemon Cookies

2 c Butter or margarine;

-softened 1 c Powdered sugar; sifted

4 c All-purpose flour

1/4 ts Salt

2 ts Lemon extract

Filling Additional powdered sugar Filling: 1 Egg; beaten

2/3 c Sugar

2 tb Butter or margarine;

-softened 1 1/2 ts Grated lemon rind

3 tb Lemon juice

1 ts Cornstarch

Recipe by: Southern Living

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 1/4-inch slices; place on ungreased cookie sheets. Bake at 400 degrees 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 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
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