Taste of Home
Cranberry Lemon Sandwiches
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: about 4-1/2 dozen.
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
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 zest
-
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 zest
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 zest 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.
Nutrition Facts
2 each: 343 calories, 19g fat (9g saturated fat), 46mg cholesterol, 164mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC