Lemon Pie Cookies

• 2 sticks unsalted butter, room temperature
• 3 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

1. In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth.
2. Add all of the lemon juice and half of the zest.
3. On a low speed, add the flour, 1/2 cup at a time, until just incorporated.
4. Turn the cookie dough out onto a board and roll it into a log.
5. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
6. Preheat the oven to 350 degrees F.
7. Remove log from the refrigerator and cut it into thin 1/4-inch thick discs.
8. If using 1 baking sheet, bake the cookies in batches.
9. 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.
10. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
11. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
12. Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich.
13. Dust the top of the cookie sandwiches with confectioners' sugar and serve.

butter, sugar, salt, lemons, flour, cream cheese

Taken from www.foodnetwork.com/recipes/claire-robinson/lemon-pie-cookies-recipe.html (may not work)