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Ingredients
| unsalted butter: 1 cup |
| multipurpose shortening: 1 cup |
| granulated sugar: 1 cup |
| powdered sugar (unsifted): 1 cup |
| eggs: 2 |
| pure vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 4 cups |
| cream of tartar: 1 tsp |
| lemon zest: 1 tsp (minced) |
| salt: 1/2 tsp |
| dried sweetened cranberries: 1 cup |
| unsalted butter: 2/3 cup (softened) |
| powdered sugar (unsifted): 2 3/4 cups |
| 2% milk: 1/4 cup |
| lemon zest: 1 1/4 tsp (minced) |
Cranberry Lemon Sandwich Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
54 serving(s)
Tags
- FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
- Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
- In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
- Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
- Preheat the oven to 350 degrees F.
- Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
- Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
- FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
- Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.