Lemon Sandwich Cookies

Can you tell I love sandwich cookies yet? I really like these! The cookies are flaky and the icing makes them special and they just look cute. I used a scalloped cookie cutter. I will be making these again since I only got to try one before delivering them with the Christmas treats. I found them at Pineapple Hill Designs.

Lemon Sandwich Cookies 
1 c. unsalted butter, room temperature

1 c. powdered sugar
1 T. finely grated lemon zest (from 1 lemon)
1/2 t. salt
2 c. all-purpose flour, plus more for rolling
2 T. granulated sugar, for sprinkling
In a large bowl using an electric mixer on high speed, beat butter, powdered sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

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). Preaheat oven to 350º.
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 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.

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

Makes 3 dozen

*Creamy Lemon Filling: Makes enough for 3 dozen sandwich cookie
1 (4-oz.) pkg. cream cheese, room temperature
1 T. finely grated lemon zest (from 1 lemon)
1 to 1 1/2 c. powdered sugar

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup powdered sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.