Lemon Pastry Cream Cookies

Dough: Combine flour, sugar, salt, butter, cream, lemon peel and extract in large bowl and mix on medium speed until mixture comes together.

Divide dough into thirds, cover and refrigerate for at least one hour until firm.

Preheat oven to 375 degrees F.

Roll each portion of dough to 1/8 inch thickness on lightly floured surface and cut with 1 1/2 inch round cookie cutter.

Place 1 inch apart on ungreased baking sheet, prick each cookie with a fork several times, and bake 6 to 9 minutes until puffed but not brown. Cool 1 minute on cookie sheet and remove to wire rack to cool completely.

Filling: Combine powdered sugar, butter, lemon juice, and food coloring (if using) and mix until smooth. Spread about 1/2 teaspoon filling on bottoms of half the cookies, and top with the remaining cookies.