Lemon Butter Sandwich Cookies

The lemony flavors of any biscuits or cakes always wakes up my taste buds.  I just can't resist munching on them.  Recently, I try a hand on this Lemon Butter Cookies sandwiched with a thick layer of yummylicious Lemon Butter Curd, and they are indeed SUPERB!

Ingredients:

250g unsalted butter (room temperature)

150g icing sugar (sifted)

250g plain flour + additional by spoonful to add in during kneading to form a dough

Lemon butter curd:

2 eggs (lightly beaten)

110g superfine caster sugar

Zest of 1 lemon

60ml fresh lemon juice

30g unsalted butter

Methods:

1. Using an electric stand mixer, beat butter until creamy.  Add icing sugar and continue to beat until fluffy. Sift flour over butter mixture and stir to mix using a spatula to form a dough.
2. Turn cookie dough onto a lightly floured work surface.  Knead gently, adding spoonfuls of sifted plain flour to form a dough, easy enough to handle.  
3. Wrap cookie dough in plastic wrap and refrigerate for 30 minutes. Roll dough into balls (of your preferred sizes) and place on prepared baking sheets lined with parchment paper.  Flatten slightly with a lightly floured fork.
4. Bake in a preheated oven of 180 degrees Celsius for 15 minutes or until lightly colored.  Transfer to wire rack to cool.
5. To make the lemon butter curd, heat all ingredients in a heavy-based saucepan on medium heat.  Stir constantly for 5 to 10 minutes, until thick.  Do not allow mixture to boil as it will curdle.  Remove from heat and cool completely, stirring occasionally.
6. Just before serving, sandwich two cookies with a generous amount of lemon butter curd.
7. Let's have tea!

I adapted this recipe from Cookies by POPULAR with slight amendments.