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Cranberry Lemon Sandwiches

 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 to keep at home for my husband and two to give as gifts.
27 ServingsPrep: 20 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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
  • 2/3 cup butter, softened
  • 2-3/4 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1-1/4 teaspoons grated lemon peel


  • 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.
Nutritional 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.