DIRECTIONS

In a mixing bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic wrap and refrigerate for 1 hour.
    On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
    For filling, in a small mixing bowl, cream butter and confectioners' sugar. Beat in lemon juice and peel. Spread over the bottoms of half of the cookies; top with remaining cookies. Yield: 2 dozen.