Lemon Pie Cookies with Pink Lemon-aide frosting

Ingredients:

2 Sticks Butter, room temperature

1 cup powdered sugar (plus more for sprinkling after baked if desired)

1/2 teaspoon salt

1 Lemon zested and squeezed (need 2 tablespoons of each)

2 cups flour

Directions:

In the bowl of a stand mixer, beat the butter, powdered sugar and salt until smooth.  Add the lemon juice and the zest.  On a low speed, add the four, 1/2 cup at a time until just incorporated.  Turn the cookie dough out onto a board covered in plastic wrap and roll into a log.  Wrap up and put in freezer to firm up.  (about an hour)

Preheat the oven to 350

Remove log and cut into thin 1/4 inch discs.  Line baking sheet with parchment paper or silicone baking mat and place cookies about 1" apart.  

Bake for 18-20 minutes.

Remove to wire rack to cool completely.

In the meantime add 1 cup powdered sugar, 4 ounces of cream cheese and 2-3 (or more to taste) tablespoons of frozen pink lemonaide concentrate.  mix well and put into ziplock bag to use as a pastry bag.  

When cookies cool, cut corner of bag and put a circle of frosting on one cookie, and top with another.

Makes about a dozen sandwitches.  :)