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1.
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In a very large bowl, combine butter and cream cheese.
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Beat with an electric mixer on medium to high speed for 30 seconds.
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Add granulated sugar and salt.
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Beat until light and fluffy, scraping side of bowl occasionally.
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Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined.
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Beat in cornstarch.
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Beat in as much of the flour as you can with the mixer.
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Using a wooden spoon, stir in any remaining flour.
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Divide dough in half.
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Cover and chill for 1 to 2 hours or until dough is easy to handle.
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2.
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Preheat oven to 375F On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness.
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Using a round 2-1/2-inch cookie cutter, cut out dough.
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Place dough rounds 1 inch apart on an ungreased cookie sheet.
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3.
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Spoon 1/2 teaspoon of the jam onto the center of each round.
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To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.
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4.
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Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned.
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Cool on cookie sheet for 1 minute.
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Transfer cookies to a wire rack; let cool.
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Repeat with the remaining dough portions.
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If desired, sprinkle cookies with additional lemon peel before serving.
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5.
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To Store: Layer cookies between waxed paper in an airtight container; cover.
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Store in the refrigerator for up to 3 days or freeze for up to 1 month.
