Glittering Lemon Cookies

These are a melt in your mouth tea cookie, they are delish!!! Perfect for a cookie exchange or a tasty treat for a friend or tea party :) I made these and make them in alot of different colors.. given Easter is coming.

1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
white and colored sanding sugars

Filling
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened

Preheat oven to 350 F with rack in middle.  Line two baking sheets with parchment paper.

To make the cookies: In a medium bowl, whisk the flour, cornstarch, and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until pale and fluffy, about 2 minutes.  Add the lemon zest and vanilla and beat to combine.  With the mixer on low speed, add the flour mixture just until the dough comes together. 

Grab a separate bowl for each color of sanding sugar you plan to use.  Roll a scant teaspoon of dough into a ball and drop into one of the bowls of sugar, turning to coat.  Transfer the dough ball to one of the prepared baking sheets.  Repeat, spacing the balls 3/4 inch apart, until both baking sheets are filled.  Refrigerate the baking sheets for about 30 minutes.  

Bake cookies, one baking sheet at a time, for about 12-15 minutes, or until the tops are slightly cracked but still pale.  Transfer the cookies on the parchment to a rack to cool completely.  Repeat with the second sheet of cookies.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat all of the filling ingredients together on medium speed until combined  Transfer the filling to a resealable plastic bag and snip off one corner.

To sandwich the cookies: Turn over half of cookies and pipe about 1/2 teaspoon filling on the flat side of each.  Sandwich with the remaining cookies, pressing gently until the filling reaches the edge.

Store the sandwiched cookies in an airtight container in the refrigerator

Enjoy !