Lemon Sandwich Cookies

Ingredients

• 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 table spoons granulated sugar for sprinkling
• 4 ounces bar cream cheese room temperature
• 1 tablespoon finely grated lemon zest 9from 1 lemon)
• 1 to 1 1/2 cups confectioners' sugar

Instructions

1. 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 9dough will still be stiff); finish mixing with a wooden spoon.
2. 2
   Turn dough out onto a piece of plastic wrap, pat into a disk about 1/4 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
3. 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. 4
   Cut out cookies with a 1 1/2-inch round cutter (re-roll 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. 5
   Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
6. 6
   Creamy Lemon Filling: In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, missing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.