Instructions

For the Lemon Pecan Cookies:

1. In a large bowl, beat butter and lemon zest until creamy.
2. In a medium bowl, combine flour, sugar and cornstarch.
3. Add flour mixture, cream, and vanilla to butter mixture.
4. Beat until well combine,
5. Beat in pecans.
6. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
7. Preheat oven to 350 degrees.
8. Lin 2 baking sheets with parchment paper.
9. On a lightly floured surface, roll dough to 1/4-inch thickness.
10. Using a 1 1/2-inch round cookie cutter, cut our dough.
11. Place 1-inch apart on prepared baking sheets.
12. Bake 12 to 14 minutes.
13. Let cool on sheets 2 minutes.
14. Remove from sheets and cool completely on wire racks.

For the Lemon Filling:

1. Add butter and cream cheese to medium mixing bowl.
2. Beat until creamy.
3. Beat in lemon curd and lemon extract.
4. Add confectioners' sugar 1 cup at a time.
5. This is when you can add the optional yellow food coloring.
6. Using an off set spatula add frosting to one side of a cookie; top with another cookie.