Lemon Poppy Seed Cookies with Cheesecake Filling

Ingredients

• 6 oz (170 g) block cream cheese, room temperature
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1 pinch fine salt
• 2 2/3 cups (335 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 tablespoon poppy seeds
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 2 tablespoons fresh lemon zest
• 1 large egg plus 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 2 oz (56 g) block cream cheese, room temperature
• 2 tablespoons (28 g) unsalted butter, room temperature
• 1 1/4 cups (150 g) powdered sugar
• 1/2 teaspoon vanilla extract
• Yellow and green food coloring, optional
• Extra poppy seeds and lemon zest for garnish, optional