Cranberry Lemon Sandwich Cookies

Submitted by 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."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 54 cookies
• Serves: 54

ingredients

• FOR THE COOKIE

• 1 cup unsalted butter
• 1 cup shortening
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon lemon zest, minced
• 1⁄2 teaspoon salt
• 1 cup dried cranberries

• FOR THE FILLING

• 2⁄3 cup unsalted butter, softened
• 2 3⁄4 cups powdered sugar
• 1⁄4 cup milk
• 1 1⁄4 teaspoons lemon zest, minced

directions

1. FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
2. Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
3. In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
4. Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
5. Preheat the oven to 350 degrees F.
6. 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.
7. Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
8. FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
9. Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.