2 sticks unsalted butter, room temperature
2 cups confectioners' sugar, divided, plus more for garnish
1/2 teaspoon salt
2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
2 cups unbleached all-purpose flour
4 ounces cream cheese, room temperature
In the bowl of a stand mixer, beat the butter, 1 cup of the sugar and salt
until smooth. Add all of the lemon juice and half of the zest. On a low speed,
add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough
out onto a board and roll it into a log. Cover with plastic wrap and refrigerate
for at least 1 hour and up to 24 hours.
Preheat the oven to 350 degrees F.
Remove log from the refrigerator and cut it into thin 1/4-inch thick discs.
If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2
silicone or parchment lined baking sheets, 1-inch apart, and bake until the
edges are just golden, about 20 minutes. Remove the cookies from the oven and
transfer them to a wire rack to cool completely.
Meanwhile, using stand mixer or hand mixer, mix cream cheese with the
remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
Top half of the cookies with the cream cheese mixture and cover with another
cookie to make a sandwich. Dust the top of the cookie sandwiches with
confectioners' sugar and serve
until smooth. Add all of the lemon juice and half of the zest. On a low speed,
add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough
out onto a board and roll it into a log. Cover with plastic wrap and refrigerate
for at least 1 hour and up to 24 hours.
Preheat the oven to 350 degrees F.
Remove log from the refrigerator and cut it into thin 1/4-inch thick discs.
If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2
silicone or parchment lined baking sheets, 1-inch apart, and bake until the
edges are just golden, about 20 minutes. Remove the cookies from the oven and
transfer them to a wire rack to cool completely.
Meanwhile, using stand mixer or hand mixer, mix cream cheese with the
remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
Top half of the cookies with the cream cheese mixture and cover with another
cookie to make a sandwich. Dust the top of the cookie sandwiches with
confectioners' sugar and serve
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