Everyday Food Magazine
These are yummy! I’ve made them twice within a couple of weeks.
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 (below)
Directions
Preheat oven to 350°. 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. 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 if 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
- 4 ounce bar cream cheese, room temperature
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1 to 1 1/2 cups confectioners’ sugar
In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ mixing until smooth. Mix in remaining sugar as necessary to create firm but spreadable filling.
Notes
I rolled the dough between sheets of plastic wrap instead on a floured surface. For an alternate filling I melted chocolate, spread it on the undersides of the cookies, let it set and then put lemon curd in the middle.