LEMON COOKIES

16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
½ teaspoon salt
2 cups all purpose flour (spooned and leveled), plus more for rolling
2 table spoons granulated sugar, for sprinkling
Creamy Lemon Filling (below)
Creamy lemon filling
4 ounces bar cream cheese, room temperature
1 tablespoon finely grated lemon zest 9from 1 lemon)
1 to 1 ½ cups confectioners' sugar
Lemon Sandwich Cookies

Makes 3 Dozen | Prep time: 45 minutes | Total time: 2 ¼ hours


Preheat oven to 350 degrees. In a large bowl, using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt, until combined. With mixer on low, add flour 9dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about ½ inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1 1/2-inch round cutter (re-roll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Creamy Lemon Filling
In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, missing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.