Rosemary Lemon Cream Sandwich Cookies

Created by Jon Payne

1 cup (2 sticks) unsalted butter, soften

¾ cup sugar

zest of one lemon

1 egg

1 teaspoon vanilla extract

2 ½ cups flour

1 tablespoon finely chopped fresh rosemary

1 teaspoon coarse salt

 Cream filling:

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

4 tablespoons Limoncello

2 teaspoons lemon zest

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, and freeze until firm, about 1 hour.

Preheat oven to 375. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks.

For filling:

In a small mixing bowl, cream butter and confectioners' sugar. Beat in Limoncello and zest. Spread over the bottoms of half of the cookies; top with remaining cookies

You can store in airtight containers at room temperature up to 3 days.