Lemon Cream Filled Sugar Cookies

1 ¼  cups soft butter
1 ½ cups granulated sugar
2 eggs
1 teaspoon lemon extract
Zest of 1 lemon
3 cups flour
1 teaspoon baking powder
½ teaspoon salt

Cream butter and sugar on medium high for 1 minute or until fluffy.  Stir in egg, lemon extract and lemon zest. Don’t overmix. Add dry ingredients all at once. Scoop out 16 1.5” balls of dough and roll into balls. Flatten slightly.  For richer flavor and smoother texture, refrigerate or freeze until ready to bake. Preheat oven to 375 degrees. Place cookie dough balls onto parchment lined baking sheet and bake for 10-12 minutes; don’t underbake.  Immediately press down center of cookie creating “edges” using small measuring cup. Fill center of cookie with Lemon Filling. Drizzle with Lemon Glaze. Let set. Share!

Lemon Filling
3 eggs
1 ½ cups granulated sugar
6 Tablespoons lemon juice
3 Tablespoons whipping cream
6 Tablespoons flour
¼ teaspoon salt

Whisk together all ingredients in a saucepan and cook over medium-low heat until thickened. (About 8 minutes)
Let cool and spoon into freezer strength Ziploc until ready to use.

Lemon Glaze
2 Tablespoons lemon juice
1 cup powdered sugar

Blend lemon juice and powdered sugar until smooth. Spoon into ziploc until ready to use.