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Cranberry Lemon Sandwiches

By: Patricia Michalski

"I bake cookies all year long, so my friends and family call me the 'Cookie Lady'! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 27 servings

Ingredients

1 cup butter or margarine, softened
1 cup shortening
1 cup sugar
1 cup confectioners' sugar
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon grated lemon peel
1/2 teaspoon salt
3/4 cup dried cranberries
FILLING:
2/3 cup butter or margarine, softened
2 3/4 cups confectioners' sugar
1/4 cup milk
1 1/4 teaspoons grated lemon peel

Directions

In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine filling ingredients in a mixing bowl; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.