Lemony Sandwich Cookies

1 c. granulated sugar
3/4 c. unsalted butter, at room temperature, divided
1 large egg
1 large egg yolk
1 t. vanilla extract
1/8 t. yellow food coloring gel
2 T. lemon zest, plus 1 t. fresh juice (from 1 lemon), divided
2 c. self-rising flour
1/2 c. sanding or sparkling sugar
1 c. powdered sugar
4 t. whole milk

Preheat oven to 375 degrees with oven racks in the top third and bottom third of oven.

Beat granulated sugar and 1/2 c. of the butter with an electric mixer on medium speed until light and fluffy. Add egg, egg yolk, vanilla, food coloring gel, and 1 T. of the lemon zest; beat on low speed just until combined. Add flour and beat on low speed just until the flour is incorporated.

Place sanding sugar in a shallow dish. Drop dough by tablespoonfuls into sugar, rolling to coat, and place 2" apart on parchment paper-lined baking sheets.

Bake until cookies are just set, about 8 minutes, switching pans top rack to bottom rack halfway through baking. Transfer to wire racks and cool on pans 5 minutes. Remove cookies from pans to wire racks and cool completely.

Beat powdered sugar, milk, lemon juice, and remaining 1/4 c. butter and 1 T. lemon zest on medium speed until light and fluffy. Pipe 2 t. lemon filling onto flat side of half of the cookies. Cover and gently press with remaining half of cookies to make sandwiches.

Makes about 20 sandwich cookies.

Adapted from Southern Living magazine, Dec. 2016, p. 214.