Lemon-Cream Sandwich Cookies

I think it's only fitting that the first post on this blog be about the darn lemon cookies that everyone loved. I found this recipe in the January 2009 Bon Appetit magazine. I was flipping through it at Amy's house one day and the recipe caught my eye - I HAD to try these. I snuck the magazine out under my arm when she wasn't looking (I think I may still have it; sorry Amy). After 3 trips to the store and some creative improvisation with a champagne flute instead of a cookie cutter, I had WAY more than the 24 cookies the recipe says it makes. I brought them into the office the next day, and haven't heard the end of it since.
I haven't had the original ones from Citizen Cake yet, but if they are anything like these, they're worth the trip up to San Francisco.
Enjoy!
~T 


INGREDIENTS
Filling:
1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (packed) powdered sugar

Cookies:
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks

PREPARATION
For filling:
Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.

For cookies:
Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.

Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.

Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

http://www.epicurious.com/recipes/food/views/Lemon-Cream-Sandwich-Cookies-351029
http://www.citizencake.com/patisserie.html