Zesty Lemon Meltaway Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 2 ½ cups all-purpose flour
06 - ½ tsp baking powder
07 - ¼ tsp salt
08 - Zest of 1 lemon

→ For the Lemon Filling

09 - ½ cup lemon juice (about 2 lemons)
10 - Zest of 1 lemon
11 - ½ cup granulated sugar
12 - 3 tbsp cornstarch
13 - 3 egg yolks
14 - 2 tbsp unsalted butter

→ For Decoration

15 - Powdered sugar, for dusting (optional)

# Instructions:

01 - In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and cornstarch until smooth. Add the egg yolks and whisk until combined. Heat over medium heat, whisking constantly, until it thickens, about 5–7 minutes. Remove from heat and stir in butter until melted and smooth. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and refrigerate until cool and thickened.
02 - In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing until well combined.
03 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
04 - Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
05 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies. For half the cookies, cut a small hole in the center to create "tops" for sandwiching.
06 - Arrange the cookies on the prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
07 - Once the cookies have cooled, spread about 1 teaspoon of the cooled lemon filling onto the bottom side of a cookie. Top with a "cut-out" cookie to create a sandwich. Repeat with the remaining cookies and filling. Dust with powdered sugar for a decorative touch if desired.

# Notes:

01 - Storage: Store cookies in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 3 months.
02 - Chilling the Dough: Chilling the dough is key to making these cookies easy to handle and helps them retain their shape while baking.
03 - Make Ahead: You can make the lemon filling and cookie dough a day ahead. Store the filling in the fridge and the dough wrapped in plastic wrap for up to 2 days.
04 - Vegan Option: Use dairy-free butter and a flax egg for the egg yolks to make these cookies vegan-friendly.
05 - Customize: Add a few drops of food coloring to the lemon filling for a fun twist, or sprinkle some lemon zest on top of the cookies before serving.

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