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1
To make the cookie dough: Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk.
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2
Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
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3
To make the lemon curd: Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute.
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4
Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking.
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5
Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes.
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6
Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
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7
Preheat oven to 350 degrees F.
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8
While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4-inch thick) on a well-floured surface with a well-floured rolling pin.
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9
(If dough becomes too soft to roll out, chill on a baking sheet until firm.)
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10
Cut out as many cookies as possible with cutter.
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11
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes.
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12
Dredge warm cookies in confectioners' sugar until coated and transfer to a rack to cool completely.
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13
Make more cookies in same manner.
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14
Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag).
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15
Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich.
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16
Make more sandwiches in same manner.
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17
Just before serving, sift some remaining confectioners' sugar over tops of sandwiched cookies.
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18
Cookies (baked and coated with confectioners' sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
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19
Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered.
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20
Sandwiched cookies (without additional confectioners' sugar) keep, layered between sheets of waxed paper or parchment in an airtight container, chilled, 4 days.
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21
2 cups all-purpose flour
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22
1/2 teaspoon baking powder
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23
1/2 teaspoon salt
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24
1 1/2 sticks (3/4 cup) unsalted butter, softened
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25
1 cup sugar
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26
1 large egg
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27
1/2 teaspoon vanilla extract
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28
Whisk together flour, baking powder, and salt in a small bowl.
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29
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
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30
Beat in egg and vanilla.
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31
Reduce speed to low, then add flour mixture and mix until just combined.
