Cranberry Lemon Sandwiches
1 cup butter or margarine, softened
1 cup shortening
1 cup sugar
1 cup confectioners' sugar
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
2/3 cup butter or margarine, softened
2 3/4 cups confectioners' sugar
1/4 cup milk
1 1/4 teaspoons grated lemon peel
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.