Lemon Sandwich Cookies

Cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
2 teaspoon buttermilk (optional)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
 
Filling:
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 teaspoon lemon juice or extract
1 to 1 1/2 cups confectioners' sugar
 
Directions:
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 (dough will still be stiff); finish mixing with a wooden spoon. (Don't over-mix!)
 
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 or scalloped cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. (If you want the circle cut-outs like I have, use a large round pastry tip to cut holes in half of the cookies before baking.)
 
Bake until barely beginning to brown 9-10 minutes; transfer to wire racks to cool completely.

Note: Original recipe called for baking 15-20 minutes, I found mine to all be done in 9 minutes max. If yours need more though, every oven is different! Also- the batches that have the cut-outs will generally need slightly less time.
 
For 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.
 
Form sandwiches: Place about 1 teaspoon of filling between two cookies, sugared sides facing out; squeeze gently.
 
Cookies:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
2 teaspoon buttermilk (optional)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
 
Filling:
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 teaspoon lemon juice or extract
1 to 1 1/2 cups confectioners' sugar
 
Directions:
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 (dough will still be stiff); finish mixing with a wooden spoon. (Don't over-mix!)
 
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 or scalloped cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. (If you want the circle cut-outs like I have, use a large round pastry tip to cut holes in half of the cookies before baking.)
 
Bake until barely beginning to brown 9-10 minutes; transfer to wire racks to cool completely.

Note: Original recipe called for baking 15-20 minutes, I found mine to all be done in 9 minutes max. If yours need more though, every oven is different! Also- the batches that have the cut-outs will generally need slightly less time.
 
For 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.
 
Form sandwiches: Place about 1 teaspoon of filling between two cookies, sugared sides facing out; squeeze gently.
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