Cream butter and sugar together until light and fluffy. Add lemon juice and flour, and mix on low speed until combined.
Roll dough to 1/4 to 1/8 inch thin. Cut out an equal number of 2 1/4-inch and 2-inch cookies. Bake for 10 to 12 minutes, until the cookies are golden brown. Allow to cool slightly.
Make glaze by whisking together the juice of half a lemon and the powdered sugar.
On each 2 1/4-inch cookie, place a measuring teaspoon of jelly, then place a 2-inch cookie on top, pressing gently to spread the jelly and make a sandwich. Brush glaze on top cookie, and allow to cool completely
