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Cranberry Lemon Sandwiches Recipe

Cranberry Lemon Sandwiches Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch YIELD:27 servings

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

  • 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.

Nutritional Facts

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

Reviews for Cranberry Lemon Sandwiches

Sort By :
MY REVIEW
auntdebby23
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
Reviewed Dec. 10, 2011

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

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.