By Carol Ramos, The Pastry Chef's Baking
From IttyBittyKitchen.com
14 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/2 cup confectioners sugar
1-1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon vanilla extract
zest of one lemon
Filling:
1 cup confectioners sugar
4 tablespoons unsalted butter, room temperature
juice of one lemon
1. Preheat oven to 325 degrees F.
2. In a large bowl cream the butter, salt, and sugar until light and fluffy on a medium setting, roughly three minutes. Reduce the speed to low and incorporate the vanilla and lemon zest, scraping down the sides as you go. Sift the flour and cornstarch into the mixture and beat on low speed until just combined.
3. Take small portions of the mixture and roll into balls, continue until you have 24-30. If you want them to be as even as possible, roll out the mixture until it forms a log then use a clean knife to section into 30 pieces.
4. Place them on a baking tray lined with wax paper, gently press on each piece with a fork until it has left an imprint. You can also press on them gently with your fingers, if you do not wish to leave an imprint. (You can also chill the dough at this point, if so, don't preheat the oven until you're ready to bake.)
5. Bake for 20 minutes. Let them cool completely.
6. For the filling, beat the sugar, butter, and lemon juice on a medium setting until incorporated. Use the back of a spoon, or a knife to ice one side of the cookie then sandwich them together. Try to find two which are similar sizes.
