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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 batches...one to keep at home for my husband and two to give as gifts. —Patricia Michalski, Oswego, New York
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    about 4-1/2 dozen

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

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