Lemon Sandwich Cookies with a Limoncello Filling

Created by Jon Payne

1 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/4 cup confectioners' sugar, plus more for dusting

2 tablespoons granulated sugar

Finely grated zest of 2 lemons

Filling:

1 cup confectioners’ sugar

1/2 cup Limoncello

Zest of 1 lemon and 2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Whisk flour, cornstarch, and salt in a medium bowl. Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in.  Cover dough with plastic wrap; refrigerate 30 minutes.

Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.

Using a round cutter or other design, cut out dough; transfer to parchment-lined baking sheets. Re roll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly for a couple of minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

Using a whisk, whisk together the confectioners’ sugar, Limoncello, zest and lemon juice into a small bowl. Spread 1 teaspoon of the lemon mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar if so desired.