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For the cookies:
•    12 tablespoons butter, softened
•    2 1/2 cups confectioners’ sugar
•    7/8 cup egg whites (about 6 eggs)
•    2 tablespoons vanilla extract
•    2 tablespoons lemon extract
•    1 1/2 cups flour
For the filling:
•    1/2 cup heavy cream
•    8 oz semisweet choc., chopped
•    1 orange, zested
In the bowl of an electric mixer, 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 (one-fourth inch) plain tip, use a pastry bag to pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart.
Bake in a preheated, 350-degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
In a small saucepan over medium heat, scald the cream. Pour the hot cream over the 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.