Cranberry Lemon Sandwich Cookies

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READY IN: 1hr
SERVES: 54
YIELD: 54 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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