Lemon Sandwich Cookies (w/ Lemon Cream Cheese Filling)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• 1/2 teaspoon salt
• 2 cups flour, plus more for rolling
• 2 tablespoons granulated sugar, for sprinkling
• 4 ounces cream cheese, at room temperature
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• 1 -1 1/2 cup icing sugar

Recipe

• 1 to make cookies, preheat oven to 350°f
• 2 in a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
• 3 with mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
• 4 turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
• 5 wrap and chill until firm, about 1 hour (and up to 3 days).
• 6 unwrap dough; place on a lightly floured piece of parchment or waxed paper.
• 7 with a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (if dough cracks, let it warm up slightly).
• 8 cut out cookies with a 1 1/2 inch (4 cm) round cutter.
• 9 (re-roll scraps once, chilling if too soft).
• 10 place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
• 11 bake until barely beginning to brown, 15-20 minutes. transfer to wire racks to cool.
• 12 for the filling, in a small bowl, mix cream cheese and zest until smooth.
• 13 gradually add 1 cup of icing sugar, mixing until smooth.
• 14 mix in remaining sugar as necessary to create a firm but spreadable filling.
• 15 to form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.