Cranberry Lemon Sandwiches Recipe

5 2 5
Cranberry Lemon Sandwiches Recipe
Cranberry Lemon Sandwiches Recipe photo by Taste of Home
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Cranberry Lemon Sandwiches Recipe

Read Reviews
5 2 5
Publisher Photo
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. —Patricia Michalski, Oswego, New York
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 large 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. 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.
Originally published as Cranberry Lemon Sandwiches in Best of Country Cookies 1999, p100

Nutritional Facts

2 each: 343 calories, 19g fat (9g saturated fat), 46mg cholesterol, 164mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 large 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Lemon Sandwiches in Best of Country Cookies 1999, p100

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Reviews forCranberry Lemon Sandwiches

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MY REVIEW
auntdebby23 User ID: 7040378 25510
Reviewed Dec. 16, 2012

"Love these! I sometimes use dried cherries and that is just as good. Be sure to check the cookies for doneness early."

MY REVIEW
pettman User ID: 3407094 44798
Reviewed Dec. 10, 2011

"Be sure to have copies of this with you when you take them out."

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