1 cup butter or margarine, softened
½ cup sugar
½ cup firmly packed brown sugar
1 egg, lightly beaten
1 tablespoon grated orange rind
¼ cup orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract
3 cups self-rising flour
Orange Filling (below)

In a large mixing bowl, cream butter and sugars until light and fluffy.  Beat in egg, orange rind, orange juice, and vanilla until well blended.  Add flour, blending thoroughly.  Divide dough in half; shape into 6½-inch rolls.  Wrap in plastic wrap; chill for 2 hours.

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

Cut the dough into 1/8-inch slices.  Place on prepared cookie sheets.

Bake 12 to 15 minutes or until firm.  Remove from cookie sheets; cool on a wire rack.  Spread 1 teaspoon Orange Filling onto half of the cookies.  Top with remaining cookies.

ORANGE FILLING

2 cups confectioners’ sugar
¼ cup butter or margarine, softened
2 to 3 tablespoons orange juice concentrate, thawed and undiluted

In a small bowl, combine sugar and butter, mixing until well blended.  Add enough orange concentrate to make of spreading consistency.

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