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Cranberry Lemon Sandwiches


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Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


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