8tablespoons(1 stick) butter, softened at room temperature
3cups plus 2 tablespoons confectioner’s sugar, sifted
2teaspoonslemon juice
1teaspoonlemon zest
Instructions
Make the Lemon Shortbread Cookies
Whisk flour, baking powder, and salt in a medium bowl.
Beat butter and sugar in a standing mixer until well blended.
With the mixer on low, slowly add the dry ingredients until just blended.
Form a ball with the dough and roll it out onto a floured surface to desired cookie thickness.
Using the cookie cutter of your choice, cut out shapes and place on a baking sheet. Bake in a 350°F degree oven for 10-13 minutes, just until the edges start to become golden.
Make the Lemon Buttercream Filling
In a large bowl, beat 8 tablespoons butter, confectioners’ sugar, lemon juice and zest with an electric mixer until fluffy, about 2 – 3 minutes.
Assemble the sandwich cookies
Spread the filling onto one of the cookies, then top with another cookie. Repeat until you've made all of the sandwich cookies
Notes
TIP: If you're ok with more sugar, roll out the dough onto powdered sugar instead of flour.How to store: Store in an airtight container at room temperature for a day or two, refrigerate for up to 4 days, or freeze for up to 2 months.