Lemon Pie Cookies
- Level: Easy
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 242
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 2
- Cholesterol
- 34
- Sodium
- 90
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
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
Directions
- In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F.
- Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. 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. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
- Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.