Lemon Sandwich Cookies

Line rimless baking sheets with parchment paper or grease; set aside.

In food processor, pulse sugar with lemon rind until pale yellow. Transfer 1 cup (250 mL) to large bowl; reserve remainder in sealed plastic bag. Beat butter into lemon sugar until fluffy; beat in egg and vanilla.

In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture; stir just until combined. Divide in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

On lightly floured surface, roll out each disc to 1/4-inch (1 cm) thickness. Using 1-3/4-inch (4.5 cm) and 1-1/4-inch (3 cm) oval (or desired shape) cookie cutters, cut out equal number of cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on
prepared pans.

Press remaining lemon sugar through small sieve onto cookies. Bake in centre of 350°F (180°C) oven until pale golden, 8 to 10 minutes. Transfer to rack and let cool.

White Chocolate Lemon Filling: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; stir in lemon juice until smooth (use within 20 minutes before filling stiffens). Spread over bottom of each small cookie; place, icing side down, on top of large cookie. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 3 weeks.)

Additional information :

Variation
Peekaboo Lemon Cookies:
Cut all cookies the same size, then cut out centres of half of the cookies with smaller cutter. Bake as directed. Double filling; spread over top of whole cookies.

Source : Holiday Best: 2005