The batter comes together pretty quickly in the food processor. With all the ingredients pre-prepped I was able to hold Eliot so he could watch the processing antics. He loved that and has been asking that we use the food processor ever since. (Pie dough coming up, kid!)
Perhaps I over processed the dough as it needed no kneading to come together. The dough gets divided into thirds and refrigerated for 2 hours or up to 2 days. I opted for overnight.
Then the dough gets rolled out and the cookies are cut. My stupid dough was sticky and difficult. It took a good bit of flouring and once an entire scrap and reboot. Maybe it was too warm? I don't know. The cookies bake for about 10 minutes and are taken off the sheet right away; they cool in about five minutes.
Now for the fun part! I had made the Lemon Neoclassic Buttercream the night before (wih Lyle's golden Syrup instead of corn syrup) and I made half the sandwiches with the buttercream and half with lemon curd (storebought). The neoclassic buttercream used to be my go-to frosting until I discovered the Swiss and Italian meringue buttercreams. Mostly because the neoclassic is all egg yolks and that leaves even more egg whites in my freezer, and I already have too many egg whites in my freezer. The Neoclassic buttercream is very silky, very buttery, and yet very delicate. This version contains both lemon juice and lemon zest, which makes it super lemony. I loved it as a cookie filling, even more than I liked the curd. Interestingly, the cookies with the buttercream stayed a bit crisp while the curd cookies softened up by the end of the night.
Mark really liked these cookies, too. I asked him if he wanted to take some to work, and he told me he hasn't decided yet. Which probably means he would like us to eat them all.