Lemon Sandwich Cookies

An Everyday Food recipe.



Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar

Directions:
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 (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.

Take a cardboard paper towel tube and slice it down the center. Open up the cardboard and insert a piece of waxed paper. Place the cookie dough on the waxed paper, on the inside roll of the cardboard. Place as much cookie dough inside the roll as possible. Tightly pack the cookie dough in the waxed paper. Secure the cardboard with rubber bands. Place cookie dough log in the freezer for about an hour.

Meanwhile, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth.

Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. 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.

Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.