I was going through my photo library and stumbled upon pictures of these delectable cookies I made a while back. For my own record, I needed to make a post on these. Mainly, to remind myself that I must make them again soon!

I found that I had many lemons in the fridge one day so, I did was any baking girl would do; I looked up “lemon” in the index of my Everyday Food magazine, which had just arrived in my mailbox a few days prior. That’s what you do, right?! Like,..of course!! After looking in the index for a while, I came upon this recipe for Lemon Sugar Cookies. Yum!

**note: if you have not yet subscribed to Martha Stewart’s Everyday Food Magazine you should. It’s wonderful,…filled with many delicious recipes, that are both simple and easy to follow. I’m not as intense as this person, but I do love my magazine arriving in my mailbox every month.** **UPDATE: And, I must give all props to my cute little pregnant friend, who told me about Everyday Food. Without her, I would still be eating nasty meals and I would certainly have no clue as to what quality food is. (Is that good, Re? He he he)**

I thought I’d share the recipe with you,…these cookies are light and flaky. The creme in the center makes them water in your mouth. They go well with a very tall glass of milk and taste even better when they have chilled in the fridge for a few hours.
Lemon Sandwich Cookies (Issue 42)

Prep: 45 minutes Total Time: 2 ¼ hours; Makes 3 dozen

Ingredients

16 table spoons (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
½ teaspoon salt
2 cups all purpose flour (spooned and leveled), plus more for rolling
2 table spoons granulated sugar, for sprinkling

Creamy lemon Filling (below)

Directions

-Preheat oven to 350 degrees. In a large bowl, using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt, until combined. With mixer on low, add flour 9dough will still be stiff); finish mixing with a wooden spoon.
-Turn dough out onto a piece of plastic wrap, pat into a disk about ½ inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
-Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
-Cut out cookies with a 1 ½-inch round cutter (re-roll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
-Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling

4 ounces bar cream cheese, room temperature
1 tablespoon finely grated lemon zest 9from 1 lemon)
1 to 1 ½ cups confectioners’’ sugar

-In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ sugar, missing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

**taken from Everday Food, issue 42**

Yum! Enjoy,…happy lemon cookie baking!