Cranberry Lemon Sandwiches 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 FILLING: 2/3 cup butter, softened Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cranberry Lemon Sandwiches cont. 2-3/4 cups confectioners' sugar 1/4 cup milk 1-1/4 teaspoons grated lemon peel 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. 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° for 12-14 minutes or until edges are lightly browned. Remove to wire Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Cranberry Lemon Sandwiches racks to cool. In a mixing 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008