Lemon Sandwich Cookies

These are very refreshing cookies, especially when stored in the fridge and eaten cold. The cookie dough itself is pretty delicate, and warrants being baked on a silpat. And, it's easy to over-bake them so keep a very close eye on them. I would add more lemon zest than is called for in the recipe. You can't go wrong.

Recipe from MarthaStewart.com

Ingredients:
Cookies:

• 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 (recipe below directions)

Directions:

1. 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.
2. 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).
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 (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.
5. Form sandwiches: Place about 1 teaspoon creamy lemon filling (recipe below)between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling:

• 1 package (4 ounces) cream cheese, room temperature
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• 1 to 1 1/2 cups confectioners' sugar

Directions:

1. 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.