1. In a large mixing bowl, cream butter and sugar. Beat in egg and extracts.
2. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.
3. Divide dough in half; shape into logs. Wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm.
4. On a floured surface, roll each portion to 1/8-in. thickness.
5. Cut with a 3-in. fluted round cookie cutter dipped in flour.
6. With a floured 1/2-in. round cookie cutter, cut out the centers of half of the cookies.
7. (Reroll small cutouts if desired.) Place solid and cutout cookies 1 in. apart on ungreased baking sheets.
8. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
9. In a saucepan, combine the sugar, cornstarch and salt.
10. Stir in lemon juice until smooth. Cook and stir until slightly thickened and bubbly, about 2 minutes.
11. Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil; stirring constantly.
12. Cook and stir 2 minutes longer until mixture reaches 160 degrees F and coats the back of a metal spoon.
13. Remove from the heat; stir in butter and lemon peel.
14. Pour into a bowl; cover surface with plastic wrap. Chill for 2-3 hours (mixture will be thick).
15. Spread 1 tablespoon filling over solid cookies; top with cutout cookies; pressing down lightly.
16. Sprinkle with confectioners' sugar. Store in the refrigerator.

Serves:4
Calories:525