Cranberry Lemon Sandwich Cookies
The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.
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READY IN: 1hr
SERVES: 54
YIELD: 54 cookies
UNITS: US
INGREDIENTS
NutritionFOR THE COOKIE
- 1cup unsalted butter
- 1cup shortening
- 1cup granulated sugar
- 1cup powdered sugar
- 2
- 2teaspoons pure vanilla extract
- 4cups all-purpose flour
- 1teaspoon cream of tartar
- 1
- 1⁄2teaspoon salt
- 1
FOR THE FILLING
- 2⁄3
- 2 3⁄4cups powdered sugar
- 1⁄4cup milk
- 1 1⁄4
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DIRECTIONS
- 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.
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