Lemon Cream Cookies

Mix flour, baking powder, and salt in a small mixing bowl. Set aside.
Add butter and sugar in a stand mixer bowl and mix for 2 minutes on high speed. Add egg and vanilla and mix for 1 minute on medium speed. Add in the dry ingredients and mix until the flour is well incorporated.
Split the dough into 3 equal portions. Add food coloring to each portion and mix until the color is even. Shape the dough into a flat square and wrap each portion in plastic wrap, and chill in the fridge for 1-2 hours.
Split each colored dough into 2 portions so it’s easier to work with. Line up one dough triangle of each color so that they are all touching. Press the dough do its a rectangle and fold the dough on itself long ways. Roll the dough and press it into a rectangle. Fold the rectangle down, like a letter, and press it into a rectangle again. Repeat 3-4 times. This helps swirl the colors together. Roll the dough into a 13-inch log. Repeat with the rest of the dough. Wrap the logs in plastic wrap and freeze the dough for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silicone mat.
Cut the dough into 1/4 inch cookies and place the cookies onto the prepared baking tray 2 inches apart. Bake for 8-10 minutes, or until the cookies JUST start to take on color. You don’t want them to brown! Cool completely.
To make the lemon cream filling, mix the butter, powdered sugar, clear vanilla extract, lemon zest, lemon juice, and a pinch of salt until smooth. Add any food coloring and mix until well combined. Pipe 2 teaspoons of filling onto half of the cooled cookies. Gently press the rest of the cookies on top to sandwich the filling. Enjoy!