I think you would want more of a shortbread cookie to fill with cream. Here is a good lemon shortbread cookie.
LEMON SHORTBREAD COOKIE
- 1 1/2 Cups flour
- 1/2 Teaspoon salt
- 2/3 Cup softened butter
- 1/2 Cup powdered sugar
- 1 Teaspoon lemon extract
- 1/2 Teaspoon grated lemon peel
Sift flour and measure; add salt and sift again.
Cream butter; gradually add lemon extract, lemon peel and powdered sugar. Continue to beat creamed mixture until light.
Combine the dry ingredients with the creamed mixture; blend thoroughly.
Roll dough on floured surface to 1/4 inch thickness; cut in rounds.
Prick cookies with fork.
Bake in preheated oven at 325F degrees for about 20 to 25 minutes until set.
Cool shortly on tray before removing.