Lemon Pie Cookies

Ingredients

• 3 cups powdered sugar divided plus more for garnish
• 4 ounces cream cheese room temperature
• 2  lemon zest divided juiced
• 0.5 teaspoon salt 
• 2 cups flour all-purpose
• 2 sticks butter unsalted room temperature

Equipment

• bowl
• baking sheet
• oven
• wire rack
• plastic wrap
• hand mixer
• stand mixer

Directions

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. 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.
3. Preheat the oven to 350 degrees F.
4. 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.
5. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
6. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest.
7. 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.