Ingredients
16 tbsp. unsalted butter
1 c. confectioners’ sugar
1 tbsp. finely grated lemon zest (from 1 lemon)
1/2 tsp. salt
2 c. all-purpose flour (spooned and leveled)
2 tbsp. granulated sugar
1 package cream cheese
1 tbsp. finely grated lemon zest
1 c. confectioners’ sugar
Preparation
Step 1Preheat 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 (dough will still be stiff); finish mixing with a wooden spoon.Step 2Turn 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).Step 3Unwrap 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).Step 4Cut out cookies with a 1 1/2-inch round cutter (reroll 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.Step 5To make filling: In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.Step 6To form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
