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

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.

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.

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.

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.

This recipe yields 3 dozen cookies.

Yield: 3 dozen

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