Lemon Sandwich Cookies

These are some seriously good cookies, IF you like lemon. I'm thinking about taking them to a picnic later.

Lemon Sandwich Cookies

16 tablespoons unsalted butter, room temperature

1 cup confectioners' sugar

1 tablespoon finely grated lemon zest (from 1 lemon)

1/2 teaspoon salt

2 cups flour

2 tablespoons sugar, for sprinkling

Creamy Lemon filling (see below)

1)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.

2) Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch think. Wrap, and chill until firm, about 1 hour (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 1/8 inch thick (if dough cracks, let it warm up slightly).

4) 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.

5) Form sandwiches: Place about 1 teaspoon Creamy Lemon filling between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling

4 ounces 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' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.