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Cranberry Lemon Sandwiches

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.

27 ServingsPrep: 20 min. + chilling Bake: 15 min./batch

Ingredients

1 cup butter, 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, softened
2-3/4 cups confectioners' sugar
1/4 cup 2% milk
1-1/4 teaspoons grated lemon peel

Directions

In a large 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. Cover and refrigerate for 2 hours or until easy
to handle.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

2 of 2

Cranberry Lemon Sandwiches (continued)

Directions (continued)

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.
In a small bowl, combine the filling ingredients; beat until smooth.
Spread on the bottoms of half of the cookies; top with remaining
cookies. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 343 calories, 19 g fat (9 g saturated fat), 46 mg cholesterol, 164 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.