Directions

1. 1

   Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking liners.

2. 2

   In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.

3. 3

   In a large bowl, use an electric mixer on medium speed to beat 1/2 cup of softened butter and the granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

4. 4

   Add the egg yolk and lemon juice to the butter mixture and mix well until fully incorporated.

5. 5

   Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients, mixing just until the dough is combined.

6. 6

   Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them at least 2 inches apart. Gently flatten each cookie to about 1/2-inch thickness. If desired, sprinkle the top of each cookie with sanding sugar.

7. 7

   Bake for 10-12 minutes, until the edges are just set but the cookies still appear slightly soft in the center. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

8. 8

   While the cookies cool, prepare the filling. Place the chopped strawberries in a food processor or blender and process until smooth.

9. 9

   In a clean bowl, use the electric mixer on medium speed to beat the remaining 3/4 cup of softened butter until light and fluffy, about 2 minutes.

10. 10

    Add the strawberry puree to the butter and mix until well combined.

11. 11

    Gradually add the confectioners' sugar, mixing on medium speed until the filling is smooth, creamy, and spreadable.

12. 12

    Once the cookies are completely cooled, spread a generous amount of strawberry-lemon filling on the flat bottom side of half of the cookies. Top each filled cookie with another cookie, pressing gently so the bottoms face each other and the filling is sandwiched between.