LEMON-GINGER COOKIE SANDWICHES

FOR THE COOKIES:
1 cup (about 4 ounces) whole blanched almonds
2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
FOR THE FILLING:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups powdered sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

TO TOAST THE ALMONDS:
Preheat oven to 325 degrees F.

Spread almonds in single layer on cookie sheet, until golden, about 15 minutes. Turn off oven, let almonds cool and grind finely. Set aside.

TO MAKE THE COOKIES:
Sift flour, salt, ginger and cinnamon into medium bowl and set aside. In large bowl, using electric mixer on medium speed, beat butter and powdered sugar until smooth and slightly lightened in color, about 1 minute. On low speed, mix in lemon zest, vanilla and reserved ground almonds. Mix in flour mixture just until flour is incorporated and dough holds together and comes away from sides of bowl.

Form dough into two 6-inch discs. Wrap in plastic wrap and refrigerate until cold and firm enough to roll, about 40 minutes.

WHEN READY TO BAKE:
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Lightly flour rolling surface and rolling pin. Roll one piece of dough into rectangle about 12 by 8 inches and 1/4 inch thick. Slide thin metal spatula under dough to loosen it from rolling surface. Use round cookie cutter with scalloped edges to cut out 3 1/4- to 3 1/2-inch circles (or any shape you like) from dough. Reserve dough scraps. Use metal spatula to place circles 1 inch apart on baking sheet. Continue with remaining dough. Gather dough scraps, forming a smooth disk. Repeat rolling and cutting. You should have 18 cookies.

Cut a 1-inch circle (or other shape) from center of half of cookies and remove these circles. (The wide end of a pastry tube tip works well as a cutter.) Dough "holes" can be baked along with cookies for snacks.

Bake cookies one sheet at a time until edges are light brown and tops firm, about 20 minutes. Cool 5 minutes on baking sheets, then use wide metal spatula to transfer to wire rack to cool completely.

TO MAKE THE FILLING:
With electric mixer on medium speed, beat butter, powdered sugar, lemon zest and lemon juice until smooth.

Turn cookies without holes bottom side up. Leaving 1/8-inch border, spread about 2 tablespoons filling over each one. Place bottoms of cookies with holes on top of filling.

Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator up to 4 days. Bring to room temperature to serve.

Adapted from source: Big Fat Cookies by Elinor Klivans