Did you ever have the craving for pie and cookies at the same time? These light and tasty cookies will remind you of a creamy lemon pie with a crunchy cookie crust. They’re easy to make and are perfect for summer picnics or barbecues! If you like your cookies extra lemony, use more lemon juice and lemon zest. Also, experiment with making single cookies and placing the cream cheese mixture on top.
You will need:
• 2 cups confectioners’ sugar, divided, and additional for garnish
• 2 cups unbleached all-purpose flour
• 2 lemons, zested and juiced, divided to form approximately 2 tablespoons juice and 2 tablespoons zest
• 2 sticks unsalted butter at room temperature
• 4 ounces cream cheese at room temperature
• ½ teaspoon salt
• Stand mixer
• Plastic wrap
• Baking sheets lined with parchment paper
• Wire rack
Step 1: Beat butter, salt, and 1 cup of sugar in the bowl of the stand mixer until ingredients are smooth. Add half the zest and all of the lemon juice.
Step 2: Switch mixer to low speed and add ½ cup of flour at a time, mixing until each portion is just incorporated.
Step 3: Turn out the cookie dough onto a board and then roll it to form a log. Cover the dough with plastic wrap and place it in the refrigerator for between 1 and 24 hours.
Step 4: Preheat oven to 350 degrees Fahrenheit. Remove dough from refrigerator and slice it into ¼-inch thick discs.
Step 5: Arrange the cookies on the baking sheets, placing them one-inch apart. Bake cookies about 20 minutes or until the edges turn golden. Remove cookies from oven and cool them on a wire rack.
Step 6: Mix the remaining cup of confectioners’ sugar with the remaining half of lemon zest and the cream cheese.
Step 7: Use the knife to spread the cream cheese mixture on top of half of the cookies. Cover the mixture with another cookie, creating a sandwich.
Step 8: Dust cookies with confectioners’ sugar prior to serving.