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Combine butter and cream cheese in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Add sugar,
egg, lemon peel and lemon juice; continue beating until well
mixed. Reduce speed to low; add flour, baking powder, baking
soda and salt. Beat until well mixed. Cover; refrigerate until firm
(at least 1 hour).
Heat oven to 350°F. Roll out dough, one-half at a time (keeping
remaining dough refrigerated), on well-floured surface to 1/8-
inch thickness. (Add additional flour to rolling surface as
needed.) Cut with 2 to 3-inch cookie cutters.
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To assemble cookies, spread 1/4 teaspoon jam in center of 1
cookie; top with second cookie. Gently press edges of cookies
to seal. Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned. Cool
completely.
Combine powdered sugar and vanilla in small bowl. Beat at low
speed, adding enough milk for desired spreading consistency.
Frost cooled jam-filled cookies with 1/2 teaspoon each.
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