Lemon Cream-Filled Cookies

3/4 cup butter -- softened
1/2 cup confectioners' sugar
2 teaspoons lemon extract
1 1/2 cups flour
3/4 cup cornstarch

Filling
1/4 cup butter -- softened
1 cup confectioners' sugar
1 tablespoon heavy cream
2 tablespoons fresh lemon juice
2 teaspoons lemon zest

To make the cookie dough:

In a medium bowl cream the butter with anelectric mixer set at medium speed. Add sugar, and beat until smooth,scraping down sides of bowl as needed.Add lemon extract, and beat until light and fluffy. Then add flour andcornstarch. Blend at low speed until thoroughly combined.Gather dough into 2 balls of equal size and flatten into disks. Wrapthe disks lightly in plastic wrap or a plastic bag. Refrigerate for 1hour.

To make the filling:

In a small bowl beat the butter with mixer untilfluffy. Gradually add sugar while continuing to beat. Add cream, lemonjuice and lemon zest. Mix until thoroughly blended and set aside. Toharden filling quickly, refrigerate for 15-20 minutes.At this point, preheat oven to 325 degrees.Using a floured rolling pin, roll the chilled cookie dough on afloured board to 1/4" thickness, Cut circles with a 2" diameter cookiecutter or drinking glass. Place circles of dough on ungreased cookiesheets, 1/2" apart. Continue rolling out and cutting dough scrapsuntil all dough is used.Bake for 15-17 minutes or until edges begin to brown. Immediatelytransfer cookies with a spatula to a cool, flat surface.When cookies are completely cool, spread a cookie with 1 teaspoon ofthe lemon cream. Place another cookie on top of the filling to make asandwich. Complete entire batch.