Makes 3 dozen cookies
2 sticks of softened butter
1 cup of powdered sugar
2 cups flour
zest of 1 large lemon
juice of 1 large lemon
granulated sugar for sprinkling
creamy lemon frosting
Preheat oven 350. In a large bowl, using an electric mixer on high, beat the butter, powdered sugar, lemon juice, lemon zest until well combined. Turn the mixer on low and add the flour, until just combined. Place the dough onto a large piece of plastic wrap. Using the sides of the plastic wrap to help you, form the dough into a disk, wrap and place in the frig for 1 hour. Cut the disk into fourths and roll each out onto a lightly floured board to 1/4 inch thickness. Cut into 2 inch rounds using a cookie cutter. Place on cookie sheets that have been lightly sprayed with cooking spray or lined with a silpat. Sprinkle the top of each cookie with granulated sugar. Bake for 11-12 minutes or until the edges just begin to turn golden. Cool and frost the bottom of one cookie 1 teaspoon of lemon frosting and top with another cookie.
Lemon Frosting
1 8 oz brick of cream cheese softened
zest of 1 medium lemon
juice of 1/2 a medium lemon
1 cup- 1 1/4 cups powdered sugar
Place the cream cheese into a medium bowl and mix with an electric mixer until smooth. Add the remaining ingredients and mix again with the mixer on low. Once all is incorporated, mix on high until smooth. Fill the cookies with frosting.
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