On a floured surface, roll the dough until it’s about 1/8 inches thick. Use a cookie cutter to cut dough into two inch rounds. Place on prepared baking sheet. You can form and roll the dough scraps until dough is used up.
Bake for 12-15 minutes. Transfer cookies to cooling rack and let cool completely.
On a work surface, place half of the cookies upside down. Whisk the chilled filling to lighten it. Dollop 1 teaspoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges.
These cookies are a process, but you won’t think twice about the time it took to make them as soon as you put one of these babies in your mouth.