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1
Filling:
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2
Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
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3
Add butter. Using an electric mixer, beat until fluffy.
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4
Add powdered sugar in 4 batches, beating after each addition until well blended.
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5
Cookies:
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6
Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
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7
Pour into a small bowl and let cool.
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8
Sift flour, salt, and baking soda into a small bowl.
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9
Using an electric mixer beat butter in a large bowl until fluffy.
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10
Add sugar, beat until well blended.
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11
Beat in two whole eggs, one at a time, then beat in two egg yolks.
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12
Beat in lemon juice mixture.
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13
Add in dry ingredients and stir until well blended but do not overstir!
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14
Cover dough and chill until very firm, at least four hours and up to one day.
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15
Preheat oven to 375u00b0F Line 2 baking sheets with parchment paper.
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16
Roll out dough on lightly floured surface to scant 3/8 inch thickness.
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17
Using 2 inch round cookie cutter, cut out cookies.
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18
Transfer cookies to baking sheets and bake one pan at a time for best results.
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19
Bake for 12 minutes or until edges are golden brown.
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20
Transfer to racks and cool completely, repeat with remaining dough.
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21
Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
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22
Repeat process to make your sandwich cookies.
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23
Can be made 2 days ahead.
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24
Store airtight in the refrigerator.
