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.

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Sydney Mike
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@Sydney Mike
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"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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  1. Sydney Mike
    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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