Step 1

Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper; set aside.

Step 2

Make the Cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg whites, one at a time, beating well after each addition. Beat in lemon zest, salt, and lemon oil. Reduce mixer speed to low, and gradually add flour, mixing until dough is well combined.

Step 3

Transfer dough to a pastry bag fitted with a 1/4-inch round tip. Pipe quarter-sized cookies onto prepared baking sheets about 1 inch apart. Bake until light golden brown around the edges, about 15 minutes. Cool completely on a wire rack.

Step 4

Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until well combined, about 2 minutes. Add sugar; beat to combine. Add lemon zest and juice, and mix thoroughly. Transfer to a pastry bag fitted with a 1/4-inch round tip.

Step 5

Pipe 1 teaspoon of filling onto the bottom of one cookie. Press the bottom of a second cookie onto filling, creating a sandwich. Repeat with remaining cookies and filling. Serve them alone or, for an elegant dessert, crowning a scoop of sorbet.

Step 6

This recipe yields 3 dozen cookies.

Step 7

Yield: 3 dozen