1 c. butter, softened
1/2 c. confectioners' sugar
1 tsp. lemon extract
2 c. all-purpose flour
1/4 tsp. salt

LEMON BUTTER FILLING:

1 egg, lightly beaten
2/3 c. sugar
3 tbsp. lemon juice
1 1/2 tbsp. butter

In a mixing bowl, cream butter and sugar; add extract. Sift together flour and salt; add to creamed mixture and stir well. Roll level teaspoonfuls into balls; flatten slightly. Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes.

Meanwhile, for filling combine egg, sugar, lemon juice and butter in the top of a double boiler. Cook over hot water until thick, stirring constantly. Cool. Spread filling on half the cookies and top each with another cookie; roll in confectioners' sugar. Makes 2 1/2 to 3 dozen.