Lemon Cream Cheese Sandwhich Cookies

• For Cookies:
• 16 tablespoon(s) (2 sticks) unsalted butter, room temperature
• 1 cup(s) confectioners' sugar
• 1 tablespoon(s) finely grated lemon zest (from 1 lemon)
• 1/2 teaspoon(s) salt
• 2 cup(s) all-purpose flour (spooned and leveled), plus more for rolling
• 2 tablespoon(s) granulated sugar, for sprinkling
• For Filling:
• 1 package(s) (4-ounce) cream cheese, room temperature
• 1 tablespoon(s) finely grated lemon zest
• 1 cup(s) (up to 1 1/2) confectioners' sugar

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 (dough 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 1/2 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 (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.
5. 5. To make filling: 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.
6. 6. To form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

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Taken from www.epicurious.com/recipes/member/views/lemon-cream-cheese-sandwhich-cookies-50162665 (may not work)