Polish Lemon Sandwich Tea Cookies (Cytrynowe Ciasteczka)

Make the Cookies

1. Gather the ingredients.

   Place rack in the middle of the oven and heat to 375 F. 

2. Use a hand mixer to cream together the superfine sugar with 8 ounces softened butter in a large bowl until light and fluffy.

3. Beat in the egg, lemon juice, lemon zest, and flour until well mixed.

4. Using a one-inch cookie scoop, portion dough onto parchment-lined sheet pans, spacing two inches apart. Using the bottom of a glass that has been dipped in flour, lightly tamp the dough twice to flatten it.

5. Repeat with the remainder of cookie dough, dipping the glass in more flour, as necessary, so cookies won't stick.

6. Bake 8 to 10 minutes or until the edges are starting to brown but still quite light in color overall. Remove from oven. Cool 5 minutes on sheet pans and then transfer to a wire rack to cool completely.

Make the Filling

1. Gather the ingredients.

2. In a medium bowl, cream together softened butter, confectioners' sugar, lemon juice, and zest. If the mixture is too thick, add milk 1 tablespoon at a time until desired consistency is achieved. This mixture should be thick but smooth.

3. To assemble the sandwich cookies, you can use a teaspoon to place dollops of filling; however, we prefer using a piping bag with a plain tip to pipe a spiral of filling onto the flat side of one cookie.

4. Top with another cookie, flat side down. Twist the top cookie a little to make sure it is on securely.

5. Dust the tops with confectioners' sugar.