Sweet Monkey

Preheat oven to 350° F. Line a large cookie sheet with parchment paper. In a medium bowl beat together butter, sugar and lemon zest till smooth. Add in eggs. Squeeze both lemons that you zested and remove 1 1/2 tbsp of lemon juice and add to mixture. Add vanilla extract. Put aside remaining lemon juice. Slowly add in dry ingredients and beat slowly till combined. Chill dough for 10 minutes. Using a small or medium ice cream scooper, scoop cookie dough and roll into balls. Place onto a cookie sheet leaving about 2 inches apart from each cookie. Bake for 5 minutes and flatten cookie with back of a spoon or measuring cup. Bake for another 5 minutes till done. Remove from oven. Using a round cookie cutter you can make your cookies perfectly round if desired. Place on cooling rack. Make frosting by beating butter and cream cheese together till smooth. Add in lemon zest and remaining lemon juice you set aside. Add in powder sugar. Beat till smooth and add in heavy cream till combined. Place frosting in piping bag and pipe onto bottom of cooled cookie and place another cookie on top. These cookies are tasty as is, too. Optional drizzle!