Lovely Lemon-cream Icebox Cookie Sandwiches

So as I was searching for a lovely recipe to post about, my mom said to me "Daisy, how come you aren't eating healthy anymore? I mean, it was so good for you!" It was right about then that I found this recipe, and that was all the reasoning I needed. I turned my computer screen towards her and said "Mom, this is the only reason I need to quit eating healthily is this recipe right here. It is the most delicious thing I think I have ever seen in my entire life.! I mean, when you look at these sandwich cookies, couldn't you just die?!" And so that was what started a big long discussion between me and my mom about healthy eating and whether or not I should make, and eat, these sandwich cookies. In the end, we decided to make them because, ya know, who wouldn't? So anyways, I made the cookies and they were so good! so I suggest that you go check out some of their other recipes as well here.

Ingredients:

1 cup butter-flavor shortening
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons finely shredded lettuce peel
Finely crushed lemon drop candies or decorating sugar (optional)

For the Frosting:

5 ounces cream cheese (not low-fat or whipped), at room temperature
2 tablespoons unsalted butter, at room temperature
2 tablespoons lightly packed, finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
5 ounces confectioners sugar (1-1/4 cups, spooned and leveled)

Method:

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add sugar, baking powder, and salt.
Beat until combined, scraping sides of the bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour and the lemon peel.
Divide dough in half.
Shape each half into a 10-inch roll.
Wrap each roll in plastic wrap or waxed paper.
Chill for 1 to 3 hours or until dough is firm enough to slice.
Preheat oven to 375 degrees F.
Cut rolls into 1/4-inch slices.
Place slices about 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes or until set.
Cool on cookie sheet for 1 minute.
Transfer cookies to wire racks; cool.
Spread lemon cream frosting on the bottom sides of half of the cookies, using about 1 tablespoon of frosting per cookie.
Top with remaining cookies, bottom sides down.
I desired, roll edges of sandwich cookies in crushed candy.

These lemon-cream icebox cookie sandwiches have not been rolled in crushed candy
Image curtesy of Honeyville Farms