Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
More Recipes and Ideas:
Giant's Thumbprint Butter Cookies, Double Chocolate Sable Cookies (France), Chocolate Drop Cookies with Caramelized White Chocolate Filling, Gingerbread Recipes, Lemon Recipes, Shortbread Cookie Recipes, Oatmeal Raisin Cookie Recipes, Gingerbread Cookie Recipes, Oatmeal Cookie Recipes