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