Lemon Sandwich Cookies Recipe

1. Preheat oven to 350 degrees F. In a large bowl using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt until combined.

2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm for about 1 hour (and up to 3 days).

3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about ⅛ inch thick (if dough cracks, let it warm up slightly).

4. Cut out cookies with a 1½-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar.

5. Bake for 15 to 20 minutes, until barely beginning to brown; transfer to wire racks to cool completely.

Filling:

1. In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ sugar, mixing until smooth.

2. Mix in remaining sugar as necessary to create a firm but spreadable filling.

3. Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.