-
1
Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk.
-
2
Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
-
3
Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute.
-
4
Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking.
-
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.
-
6
Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.
-
7
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.
-
8
(If dough becomes too soft to roll out, chill on a baking sheet until firm.)
-
9
Cut out as many cookies as possible with cutter.
-
10
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes.
-
11
Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely.
-
12
Make more cookies in same manner.
-
13
Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag).
-
14
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.
-
15
Make more sandwiches in same manner.
-
16
Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.
