2/3 cup butter or margarine, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
Easy Creamy Icing (below)
Beat butter, sugar, egg, cheese, lemon peel and lemon juice until light and fluffy. Stir flour, baking powder, salt and baking soda thoroughly into butter mixture. Cover; chill at least 3 hours.
Heat oven to 350 degrees F.
Roll about 1/4 of dough at a time 1/8 inch thick on floured board. (Keep remaining dough chilled.) Cut into 1-inch rounds.
Place half the rounds on lightly greased baking sheet. Spoon about 1/4 teaspoon marmalade on center of each round; cover with remaining rounds. Press edges with floured finger to seal. Bake 8 to 10 minutes or until edges are light brown. Cool; frost with Easy Creamy Icing.
About 7 dozen cookies.
Easy Creamy Icing
Mix 3 cups confectioners' sugar, 3/4 teaspoon salt, 1 1/2 teaspoons vanilla extract and about 3 tablespoons water until smooth and of spreading consistency. Tint with few drops of food color if you wish. Light pink and blue are very nice colors.