Cranberry Lemon Sandwich Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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I've made them twice, and had to give out the recipe at least 1/2 dozen times. It's a winner. Ingredients:
ingredients |
1 cup butter |
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, chopped |
filling |
2/3 cup butter, softened |
2-3/4 cups confectioners' sugar |
1/4 cup milk |
1-1/4 teaspoons grated lemon peel |
Directions:
1. DIRECTIONS
2. In a large mixing bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon peel and salt; gradually add to the creamed mixture and mix well. Stir in cranberries.
3. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. In a mixing bowl, combine the filling ingredients; add lemon juice for consistency and flavor, if desired. Beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
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