Ingredients
16tbspunsalted butter
1cupconfectioners’ sugar
1tbsplemon zest,finely grated from 1 lemon
½tspsalt
2cupsall purpose flour,spooned and leveled
2tbspgranulated sugar
1pkgcream cheese
1tbsplemon zest,finely grated
1cupconfectioners’ sugar
Preparation
Preheat oven to 350 degrees F. In a large bowl using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt until combined.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm for 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 ⅛ inch thick (if dough cracks, let it warm up slightly).
Cut out cookies with a 1½-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar.
Bake for 15 to 20 minutes, until barely beginning to brown; transfer to wire racks to cool completely.
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.
Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
